How can I make my sourdough crust chewier? I'm making sourdough bread and am pleased with the results except that the crust is too hard and crunchy. Inside it's great, moist and a good even crumb. It makes great toast too, but I would sometimes like a chewier crust. Could the oven be too hot? I'm baking at 200 C Fan (the recipes usually suggest 220 C but that burnt my loaf! I think my oven might run hot.
How do you store your bread after baking and cooling it? Because I live in a desert climate, I can't keep it uncovered or in a bread box, so I put it in a big Ziplock bag. This tends to soften the crust into a chewier texture for me when I go to slice it the next day.