Keeping crispy crust after baking ??
As a home baker, I have tried all the tricks to getting good crusts for my breads: the sprayer, the pan of H20 , the covered breads etc... I have also tried the technique of letting breads cool in a turned off oven with the door open after baking -
For the most part my crusts are excellent out of the oven - (see Examples at https://picasaweb.google.com/107815389641751373566/KevinsBreadsAndPizza?authuser=0&feat=directlink)
...However , the problem is that when the breads fully cool, the crispy crust softens right away. I cannot sems to get a crust that retains its crispyness. I have bought bread from local bakeries fully cooled that have nice crispy crusts for 2 days! - How Do they do that ??