I have been using bread machines for five years - I 'm on my fourth one now. I like to make the dough in my machine (it holds a max. 4 cups flour) and then shape and bake the loaf. I have yet to make an Italian loaf that stays crusty and chewy. I've tried the pan of water, the spraying with water and coating with cornmeal tricks. I am now trying baking the bread at a higher temperature ( 375' in a convection oven) The loaf comes out crusty but by the time it cools the crust is soft.
Any tips? Or do the Italian bakeries use special ovens, and I can't duplicate their results?