Baking Steel vs. Combo Cooker: Crust
Normally I bake my loaves in a cast iron combo cooker. I find this gives me the best crust...it ends up being very hard and lasting. It takes ~45 minutes per loaf, and since I have only one combo cooker it takes 1.5 hours to do two loaves.
Yesterday I used my baking steel and I baked two loaves in 30 minutes...the bread tastes amazing and looks great but the crust is much, much softer.
How do I get the crisp crust when not using an enclosed baking method?