Crust is way too hard and crusty...
So I've made this Ciabatta bread from Peter Reinhart's The Break Baker's Apprentice and it turned out great. The crust has a nice color and the crumb came out with big bubbles at 210 degree. It was baked on a pizza stone with steam.
My problem is the crust is really hard and too crusty once it has cooled off. If I leave the bread on the counter for a couple of hours the crust is too hard and one just can't enjoy eating this bread (unless you enjoy hurting your gum).
I read in the 'Bread' book that the "nice thing" about Ciabatta is its hard and crusty crust... I'm confused.