Took me three tries over two months to figure out why my bread kept getting a hard top crust

I kept baking these loaves that looked amazing on the outside but the top was like a rock. Finally realized it was because I was opening the oven door too many times to check on it. Steam was escaping and the crust was setting too fast. Three separate baking days, about 8 loaves total, before I connected the dots. Anybody else have a simple fix that took way too many batches to figure out?

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faithf775d ago

My third batch finally clued me in too - temp gauge was off by 25 degrees.