I place a bowl of water in my standard oven during preheat and leave the water to steam for about 20 of the 35 minutes as I bake my bread. The oven starts at 425°F for 10 minutes before lowering the oven temperature to 400°F and finishing at 375°F to avoid burning the bread. I leave the bread in a dry oven for 10 to 15 minutes after turning off the oven. The bread looks great with a wonderful crust but two hours later the crust has softened. How can I keep the crust crusty?

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