- Joined May 31, 2003
I live in a very humid climate and when ever I or my wife make bread at home or at work it turns out ok, until it cools down a bit. the crust is nice and firm when it comes out of the oven but after even 1 minute it becomes soft and spongy. not a quality of a nice french bread. we tried a.p. flour and bread flour, spraying with water, convection and non-convection ovens. we are following tried and true recipies.