I have been baking bread since the beginning of the pandemic and I'm making several loaves a week, quite successfully. However, I recently switched from bread flour to all purpose flour and I can't seem to get the same crusty crackle "thickness" to the crust? With the exception of the bottom of the loaf, the crust isn't too much different than a plain loaf of grocery bread? What am I doing wrong and how can I work on getting a thicker, "cracklier" crust on my loaves??

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