I have noticed recently that my bread (baguettes and boules) have a tough and chewy crumb. I have used various brands of strong bread flour (between 11 and 12g protein content) and mix the dough in a KA mixer until it passes the window pane test (around 10 mins). I let the dough rise at room temperature for about 1 hour. I then pre-shape and then form the final shape(s). I finally let the dough rise for a further hour before baking on a domestic oven at 230 degrees celsius.
The bread looks great but the crumb is quite tough and chewy. Can anyone offer advice.
BTW, I usually go for around 70% hydration and use just flour, water and easy bake dry yeast.