Country bread with Pate Fermentee [1]
@1day (pate fermentee)
spelt flour     150g
Water            90g
Salt                2.7g
dry yeast        0.06g

1.Mixing    just smooth.
2.Rise        12 to 16 hours 70F


@2day
Spelt flour      150g
Water              114g + 1Tablespoon
Salt                 2.7g
Dry yeast        0.66g
pate fermentee all of above

1.Mixing                       Supple and loose and wet  but, dulable Muscle has. 
                                      moderate(medium) gluten develop.  77F
2.Bulk ferment              two times to volume untill.
3.Folding                       Twice
4.Dividing,Shaping     
5.Final Ferment             about 1hours. 80%-90 % untill after shaping volume
6.Baking                        450F  Steam(Color in side until it)   about 25min.
7.Cooling
[2]

Crust has became damp when cooling stage. what problem? Ever, Excessive amount of steam? Humidity inside the oven is too high, Because the amount of one steam ejected too high (use steam oven)?And the crust does not sound.What Problem?Help me please.