Before the second rising, instructions usually say, "punch it down..." which is really unfortunate, because getting rough with the risen dough at this point is not a good thing to do.
It should read, "Lightly press it down with your fingertips and gently fold the edges into the center as if you were making a envelope, then gather the ends and edges and carefully work them into a pinch, like the neck of a balloon. The top should now have stretched smooth. Place the formed loaf, pinch side down on your baking sheet (or floured peel if you are using a pre-heated baking stone), and let rise until doubled, then bake."
For as lightly crunchy crust, either spritz the hot oven walls with water after 10 minutes or so of baking, or place an oven-safe container with water beneath the loaf as it bakes. Moisture in the oven promotes a crunchy crust.
I hope this helps.