Hi Anne. We don't usually eggwash crusty breads. That's usually reserved for sweeter loaves such as brioche or challah. It sounds like you're so close to the perfect loaf! Sometimes a crust will become hard if there was a bit too much flour added to the dough. For ideal measurement accuracy, if not using a scale, we recommend fluffing the flour with a whisk or spoon, sprinkling it into the measuring cup, and scraping off the excess as shown in our Learn section. We hope this helps makes your next loaf as pleasing in texture as it is in taste and appearance! Annabelle@KAF

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