Hi Eliz, I don't see anything inherently wrong with your steaming method, and a certain amount of crust softening will tend to occur over time, particularly if you live in a humid climate. That being said, you might want to try baking at 425 throughout the baking period and bake for a shorter amount of time. You could also try to remove the steam after 15 minutes of baking and allow the remaining bake time to be in a dry oven. Baking at a higher temperature throughout the baking process should lead to a crisper crust, and eliminating the steam a little earlier may also be helpful in your pursuit of a crustier crust. I hope this helps! Barb

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