need help Crumbtastic rye with a crust a little to hard
Hi after reading ken k's post on his rye rolls, I got up the courage to give rye bread another try. I followed his formula and times almost to the tee. I had a set back during the last stage just before I put the rye in the oven. I had forgot to oil the second piece of plasticrap I used to cover the bread during the proof. It stuck really bad and deflated and stretched out the loaf. Rats, the rye turned out very nice all things considered. The crumb and taste are very nice, the crust however is a bit hard. I started the oven at max temp, then lowered to 350 when i put the loaf in. I cooked it for 50 min. turning after the first thirty. The bottom did not burn at all but I feel the crust is a bit hard. any ideas on how to get a bit softer crust? Thanks for any ideas.
here's the rye with my daily french bread