I've made bread about a dozen times. It always turns out well.....good texture and flavor. However my crust is never hard and crusty. I do the water spraying, I have the oven at like 550 and bake on a stone. It seems to be crusty when it comes out of the oven, but after cooling it isn't anymore. I use King Arthur flour (half bread flour, half whole wheat). Any words of wisdom? Thanks.