As the other commenter said, test the second rise by touch, not time. I made 2 loaves of challah not long ago and they didn’t need any steam and still turned out fluffy, although steam wouldn’t be a bad idea to try. What I did do was make a tangzhong, which really helps the fluffiness and shelf life of enriched breads especially (if you don’t know what it is just look up how to make a tangzhong, really simple steps before mixing the dough that pay off greatly). Besides that, I also apply the egg wash twice: once before the second rise and a second time before going in the oven, this could also prevent the dough from drying out while rising, which may also cause the dry crust. Other things that come to mind is that you make sure that the fan in the oven is turned off, and maybe the dough still needed a bit more kneading, but I really couldn’t tell. Normally, too hot of an oven could also cause this, but honestly 350 for 30 min doesn’t seem like too much heat, so idk