How do I keep my crust crusty?
I just had a complaint about my NY jewish rye. Ugh.
I use the dutch oven, it comes out hard and crisp. Perfect.
I let it totally cool for 6+ hours. I slice off some slices and stick them in a plastic bread bag. Then I give the bagged slices to friends etc.
This New Yorker friend just tried it, loved it, but said the only thing missing is a crispy outer crust. I told her it was crisp when fresh, but after slicing and sticking it in the bag, it got soft.
How can I do this and keep that crust crisp?