I want the crust crisper, the crumb chewier and less dense. The recipe is 3 3/4 c bread flour, 2 tsp yeast, 2 tsp salt, 1.5 c water. Knead by hook for 5 minutes, by hand for 2. First rise 90 minutes, form baguettes, second rise 90 minutes. Bake at 400 degrees on a pre-heated steel for 20 minutes, with a half cup water thrown on the oven floor to make steam. What should I do differently to get the result I want? Thanks in advance!