LT Smash wrote:
> I've been baking SD over the last year, getting much of my info from
> this newsgroup. One chronic problem I've had is soft crust. Right out
> of the oven, the crust is really hard (so hard I have trouble
sticking
> a thermometer in it), but within an hour it becomes spongy enough to
> press in with your fingers. The bread is otherwise fine and tasty,
but
> I prefer hard crusts.
>


Your problem is too much moisture during the last part of the bake,
Try leaving the oven door slightly ajar at the last 10 mintues of the
bake.

Happy baking..