tough crust on hamelman's 70% detmolder rye
I made the 70% detmolder rye the other week, from Bread. The taste was lovely, and it's the first time I've tried to shape such a high % rye bread rather than using a tin, but within a couple of days (it's mostly just me eating my bread around here!) the crust was very tough and I struggled to cut it at all. Now I know I need a new bread knife! But it was also thick and tough to chew and I wonder what I could do to get a thinner crust?
I shaped a boule and baked in a dutch oven.