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.