Plase help with crust control
I've recently started baking bread the artisan way. I've developed a starter and proceded to bake my first loaves and rolls. And I've got a huge problem: they all turn out with a brick-hard crust. They are baked in an electric oven, with a granite stone 2 cm thick. I preheated the oven for minimum one hour, then at the same time I put theloaf in, I threw half a glass of warm water in the bottom of the oven. The rack is on the second from the bottom, i have an oven thermometer and strived to have a temperature of about 230-240 degrees Celsius. The second time I tried a lower temperature, because I read that if the oven is usedwith the fan on, it should use about 10 or 20 degrees less. Still, the crust is very hard. Not thick, but hard. Any ideas what I could do to make it ok?