Crust on Tartine Country Loaf Seems Soft
I bake pain au levain out of Tartine Bread, see pictures. I have had relatively good success with oven spring, adjusting proofing time, crumb, flavor etc. I find that the bread out of the oven has a nice crackling crust. However, this crust over time substantially softens and does not remain crusty. I feel I have left it in the oven sufficiently long becuase the bottom of the bread has significanly darkened. Any suggestions are appreciated.