Crunchy crust in high humidity
I need some advice. I live in the tropics. Hot and high humidity. I’m also at sea level. I can’t seem to get a good crunchy crust on something like a French bread. I’m fine with artisan loaves and others that I bake in a Dutch oven, but that lovely French bread crust eludes me when hand shaping long loaves and baking on a stone or baking sheet. I’ve tried the ice cubes in the oven trick. It helps and the bread is better upon first removing from the oven, but while cooling all that lovely crispiness is gone. Any other tips?