Since people were interest enough to offer suggestions, I think an update is in order.

I've visited a friend who is an expert baker. She talked about the gluten network in a loaf, and I realized that I have not been giving the gluten network enough time to develop. In order to get the bread to rise at all, I've been putting it n the oven above a tea kettle filled with hot water. That was too much heat, and the bread rose too fast. I still do it, but now I fill the kettle only halfway.

The original recipe called for baking at 375 and I've decided to use 350 instead. That helps. I still get the rather tough crust, but the problem is not as bad as before. I had a third idea - I use kitchen shears to snip a line in the top crust of the finished loaf, then I slice it with a bread knife.

I considered the idea of baking the bread at the bottom of the oven, but my intuition says it's going to be way too cool down there.