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This was my latest whole wheat creation! It was a whole wheat honey dough. I find myself consistently disappointed with the crust of my wholewheat breads, they come out of the oven very crusty and hard, but then rapidly soften. I put a pan of boiling water in the base of the oven and i mist the walls to generate steam as I load the bread. Does anyone have any suggestions as to how I can solve my crust woes?!?! Also my scoring needs much improvement too, so any tips in that department would be much appreciated.

Happy baking

Ben