Greetings! New baker alert!
I'm so glad to have found this site. I'm from Las Vegas, NV and recently moved to Phoenix, Arizona to attend law school, but was bitten by the bread baking bug last winter (though I made my own pizza dough before that) and it's become something of a congenial obsession perpetually lurking in the background of my life ever since. I look forward to exchanging recipies and ideas, although being an amateur I don't know that I'd have a lot to offer some of the more experienced bakers on this site.
Right now, I'm struggling with artisan bread crusts. They come out of the oven fine but always go soft. I've tried brushing them with ice water, I've tried water in a pan in the over with them, boiling water in a pan in the over with them, both of the former while spritzing the bread....does anyone have any other ideas? My fiancee thinks it might be the Arizona monsson/humidity, but I suspect there's a better reason for it having to do with something I am (or am not) doing. The bread is still tasty delish, just not crunchy. Any help would be greatly appreciated. Thanks!