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