hello,

newbie need some hint!

i made a simple french toast, with bread four, yeast, and salt, and water only.

the hydration rate is about 70%.

when it came out from oven, it looks fine.

even 24 hours later, it still ok.

when i tried to toast a slice(i mean, cut into slices, and put it into toaster), then the problem emerge,  the crumb and crust is noticable harder than the toast i bought from grocery store.

is it because i didn't add oil/butter to dough, or it is the proble with the baking procedure?

is there any other way to improve it?  i mean besides add oil/butter.

make things easier,i upload the pics

in a  sealed box for 24 hours

cut into slices

just out of toaster

thanks!