Crust goes soft
Hello all,
I've been baking my daily bread for over 6 years using the sourdough starter I've made then. I've had 3 kitchens (and 3 different ovens) since I started baking my breads.
1 - Bought house - existing kitchen,
2 - Remodelled house - brand new kitchen
3 - Moved to a rental house - basic kitchen
In this new house the oven is somewhat "basic" i.e no steam function, timer, fan etc. My previous was a Neff oven with all the bells and whistles. Missing that oven desperately!
My loaves are still very bouncy and tasty and well baked, however the crust that feels and sounds rock hard as it comes out of the oven, goes soft within half hour. It's not a huge issue and some of my friends and family like it nice and soft but I do miss the crusty sourdough artisan look and feel.
I've been using the same flour so no change there - it has to be down to the oven. Any ideas?