I have been experimenting with several formulas for basic artisan bread, i already found a formula that i like but ive seen to be having problem with the crust of my breads. After i put the loaf in the oven at 450 degrees, i make sure to spray 3 times the sides of the oven with water every 30 seconds. I also put a metal pan with hot water before i put the loaf in, and the bread usually comes out with a great crunchy crust that i like. The problem comes after i let it cool for 45 minutes, after the 45 minutes the crust goes soft and i end up with great tasting but soft bread. What can i do to make my crust crunchy? heres a few problems i think might be the cause:
1.-I am not scoring the loaf so the moisture gets trapped inside and its absorbed by the crust
2.-I am cooling it in a room thats 90 degrees with a humidity of 65%
3.-I am not covering the loaf with anything
Can anybody help?