Tough crust? Aha!
I'm just reading through the Laurel's Kitchen Bread Book, and found this little gem of information:
> If very warm dough is chilled during its final rise, the crust area will be thick and tough, and there may be holes inside because the gluten ruptured.
I thought I would share that because so many people seem to post about thick, tough crust and what to do about it! Perhaps try to retard the bulk ferment stage instead of the final shaped proof, then. :)