Lodge Dutch Oven baking

Dutch oven bread baking - how to get the crust I am looking for:  1) Not thick, tough, chewy;  2) Yes to thin crackly like a good French bread.  Question:  How long to bake with lid on then how long with lid off?  Then, should I follow this with oven turned off (with door cracked or not?) and for how long?  I am wanting to use breads with 50-70 percent hydration.  Thanks much!    Jim