A few months ago I started baking bread. I'm enjoying the process and even started my own starter and have started making breads with that. I use Ken Forkish recipes, so quite high hydration I think and I bake the loaf in a Dutch oven. I always have the same problem, the crust never stays crispy. It gets tough after a few hours of baking. At first I let the bread rest on the counter to cool off, now I place it in the oven immediately after baking. Does anyone know why this happens? Does anyone have tips for me?
Maybe my location has something to do with it: I live in the Netherlands and it's always humid here, even in summers.
Hopefully someone knows the answer!
Thanks in advance.