Baguettes as hard as a brick
I am not sure if I am posting this into the right category, but I didn't see baguettes labeled anywhere.
First, a little introduction. I have been successfully baking breads with my own sourdough starter for a year now and I am fairly advanced. Yet, when a few weeks ago I bought a baguette pan and tried making baguettes, they were a real disaster. Tried several times with different flowers and tried to increase the hydration a little bit but the result was the same - the bread crust is awfully hard that you can barely chew it.
Any suggestions as to what I might be doing wrong?