How to soften hard crust
I have 5 SD breads, with a good representation of levain premix and straight no-knead, created after realizing I have made way too much starter. While they look marvelous, they suffer from a hard crust that I don't really like. 1) Is there anything I can do now to soften my breads? 2) At the point of use, how may I warm the bread so that it comes close to post-baking conditions?
Thanks to oldcampcook for tips on the prophylactic treatment.