I'd like to get a thicker crustier crust on my sourdough baguettes. I spray them with water, leave some water in a tray in the oven and bake at 225 degrees (have tried lowering temp after 10 mins). But I still find my bread cooks before I get much of a crust. The crust is hard when it comes out of the oven but softens considerably on cooling. The oven is electric with top and bottom elements (but can be switched so it only uses the bottom element). Anyone got any suggestions???