crust problems-help please
Somehow when I bake my no-knead rye bread the crust does not stay crunchy. When I pull it out of the oven it's nice and hard, then I put in on a rack to cool for about 3 hours before I slice it. But somehow even just 1/2 hour after being on the rack, the crust has already turned soggy !!
otherwise the bread is delicious.
any ideas to fix this ?