Question: limp crust on high hydration breads
I am new to The Fresh Loaf and recently resumed baking bread after a layoff of several years. I have quickly encountered my old nemesis--breads with high hydration (say >85%) that come out of the oven with a nice firm crust that then goes limp as the bread cools.
From past inquiries my understanding of the process is this: according to one or another law of thermodynamics, the moisture in the bread moves from the hot areas to the cooler areas. Thus it retreats from the hot exterior to the (relatively) cooler interior during baking, and during cooling what moisture is left moves out from the interior to the cooler exterior. Usually this isn't a problem, but with breads that carry a lot of water, the exiting moisture soaks the crust and renders it limp. Man!
Has anyone else encountered this? And if so, found an effective solution?