The crust on my baked bread ends up soft after an hour or

Are you wrapping it up or something?

>>8753268
How are you storing it? Crust needs airflow to stay crispy, don't put it in plastic or something.

Are you steaming your oven the first 10 mins of baking? Steam helps. Just open the door every 2 minutes or so and throw some water or squirt some water in there.

>>8753268
If you have an oven with a convection setting, turn it on for the last 15 or so minutes of baking.

Make sure you're cooling it on a wire rack.

How do you get softer crust? The crust on my bread is always like hard tack.

>>8753345
What's your recipe like?

>>8753332
Better method of steaming is put a pyrex pan on the oven floor and throw a handful of ice cubes in it right before you put the bread in (after the oven has stabilized)

>>8753352
I guess I'm in the habit of going pretty wet, slightly less water than flour but close, then a lot of dusting. Makes good pizza dough, probably way too wet for bread.

The rest I keep simple. Minimal salt, yeast, long rising times.

>>8753376
Try adding about 40g of dry milk or 80g butter per loaf to your recipe.

Water should be about 65% as much as flour, by weight. You can go a little more wet if you're kneading with a mixer or food processor.

>>8753268
let it harden and become stale you disgusting tasteless yurofag

>>8753268
bake for longer
reduce the temperature if needed
sometimes it's a good idea to let the bread cool in the oven with the door slightly open