As a home baker, I have tried all the tricks to getting good crusts for my breads: the sprayer, the pan of H20 , the covered breads etc... I have also tried the technique of letting breads cool in a turned off oven with the door open after baking -

For the most part my crusts are excellent out of the oven - (see Examples at https://picasaweb.google.com/107815389641751373566/KevinsBreadsAndPizza?authuser=0&feat=directlink [1])

...However ,  the problem is that when the breads fully cool,  the crispy crust softens right away. I cannot sems to get a crust that retains its crispyness.  I have bought bread from local bakeries fully cooled that have  nice crispy crusts for 2 days! - How Do they do that ??

Kevin