Okay, so I've started making bread. I'm on maybe my 8th loaf or something like that. Not many, but enough that I figured that I'd have the kinks worked out... but I don't. Here's the problem - I always end up with bread that has a REALLY hard crust (and, less importantly, a totally mangled shape - looks okay prior to baking, I slash it before baking, but that doesn't seem to be enough...) Don't get me wrong, I've produced some really nice rustic style breads, but now I want a nice looking bread with a soft crust. How do I accomplish this? So there are two problems - the crust and the shape. What am I doing wrong???? Thanks so much in advance!