Post pictures so we can see the crust and crumb. What was the temperature of the center of the loaf? What kind of bread? I can make crisp bread at 85% hydration. It isn't the wetness of the dough. The bread is underbaked and possibly at too low a temperature but...without pictures all we can do is guess.

May be... you might need let the bread dough rise at warmer tempareture? 

Note: First proof- Around 28℃ or 82F  ( It is the best tempareture for regular bread)

        Second proof- Around 38℃ or 100F ( It is the best tempareture for regular bread to rise well for baking ) I usually place the sandwich bread dough at 36℃　or 97F around.

Note: That is when you use Active dry yeast. It will be lower temerature around 74F if you use wild starter or so. : I got this information from a folk here. Thank you!

 It will change if you are talking about baguettes.

 How was your dough before baking ?  It was not puffy?  If it was dense, It would probably need to rise more. 

I hope that will help you or give you some ideas.

Happy baking,

Akiko

Welcome to TFL, Jahocswim, 

As Longhorn noted, you really need to give us more information about what  you are trying to bake.

Is it a panned bread?  Yeasted?  Sourdough?  What type of flour are  you using?

Are you scaling your ingredients?  Do you use a baking stone?  Steam?

Probably more questions than you want to answer, but all relevant.

Thanks for the help.  I was asking about  Artisan bread in 5 minutes.  The master loaf white bread.  The bread looked and tasted great, but it did not have a chrispy crust and it was dense.

I baked it at 450 for 30 min on a pizza stone that preheated for 30 min. and I added water to the oven to creat steam.

I will check my flour to water ratio next time, and will let it rise at room temp for a little longer.-- I will also be sure to take pictures before eating.