Hard Crust Please

Hard Crust Please

Submitted by aalexbettler on August 21, 2015 – 12:44pm.

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!