Recipe(tried): Crusty Italian Bread (bread machine dough cycle)

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?

I have used the following recipe for dough and then baked the breads in a baguette pan in a 375 degree oven. The bread is very similar to fine Italian crusty breads. Simple and great!

Makes two loaves.

1 cup water
2 1/2 cups flour
1 teaspoon salt
1 1/2 teaspoons yeast

Use the dough setting on your machine. Take out and knead bread lightly. Divide into two and shape into long cylinders. Make the bread as long as your baguette pan (a double U shaped pan that prevents the bread from spreading).

I bake at 375 degrees F for 25 minutes. Remove from pan immediately. Let cool. If you want to store for use the next day try wrapping loaf in paper towels rather than plastic.
Good eating.