hard crumb and crust when toast french toast
newbie need some hint!
i made a simple french toast, with bread four, yeast, and salt, and water only.
the hydration rate is about 70%.
when it came out from oven, it looks fine.
even 24 hours later, it still ok.
when i tried to toast a slice(i mean, cut into slices, and put it into toaster), then the problem emerge, the crumb and crust is noticable harder than the toast i bought from grocery store.
is it because i didn't add oil/butter to dough, or it is the proble with the baking procedure?
is there any other way to improve it? i mean besides add oil/butter.
make things easier,i upload the pics
in a sealed box for 24 hours
cut into slices
just out of toaster