The crust on my bread isn't crusty - it seems more chewy. I weighed all the ingredients for a half-loaf and used the cold dutch oven method. I had forgotten that my oven darkens the bottom of the loaf a bit (I usually use a sheet pan under the pot), so I took the pot out after 30 minutes and then put the loaf on the rack for two more. I cooled it on the counter, but after reading this, next time I'll cool it in the oven. Is there anything else that might be making the crust soft instead of crisp? I live in southern Arizona, so our humidity isn't really an issue.

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