Hi, Dolly! Since you've got the lid on your Dutch oven, there wouldn't be any reason to add more steam to the oven, as it would just swirl around outside and not reach under the lid. Too much flour and overproofing are two other reasons why crust ends up a bit on the tougher end. If you're in a part of the world where the weather is getting colder these days,  you may find you need to add a bit more water to your dough, as well, to account for the cooler, dryer air. You can learn more about this here: Winter to summer yeast baking. Best of luck, and happy baking! 

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