Hard Crust Please
hello and thanks in advance for your help / advice.
I am baking a white sourdough made with stiff (80%) rye levain, retarded for about 12hours and baked in a deck oven (stone) for about 23min (17min on on 235C top 225C bottom settings and 6 on 150C top 225C bottom).
The bread come out looking great and perfectly baked with a hard crust when coming out of oven, but the crust quite quickly softens.
Retarding the breads for longer seemed to have helped in the past, but i am still not pleased with my soft crust.
Any help / advice would be great!