No decent crust on French Bread
I finished my WFO earlier this fall and am baking in it now. Breads are great and sell faster than I can bake them, but I encountered one particular issue:
I seem to have a problem gettin that nice, crispy crust on my French Bread. I am told that with my Whole Wheat or even Whole Wheat mix, the crust usually gets softer after the loaves cool off, but I'm a little disappointed that even the French Bread (Reinharts recipe, made with Sam's Club high-gluten bread flour) gets soft after it cools off.
I bake at around 550 degrees, give the loaves a good 5-8 seconds of steam with a brass-nozzled sprayer, and the crust is awesome immediately after baking. Once the loaves cool off, the crust gets soft.
I'm used to the baguettes we made in Germany (where, admittedly, we could add steam very easily and "remove" it after a few minutes) - those loaves would come out crisp and then shrink while cooling off, causing the crust to "fenster". It would crack and splinter.
Is there anything I can do differently to get better crust?
Thanks in advance,