I do a pullman loaf for my wife and a free form dutch oven loaf for me every 8 days or so. My free form loaf is a mix of bakers flour, whole meal spelt. wholemeal rye and wholemeal witrh 65% hydration. Oven/dutch oven are preheated to ~200-210 before I put in loaf and two ice cubes. I remove the lid at 20 min then continue on uncovered until loaf temperature is mid 90's .... maybe 15-20 minutes more. Today I baked a loaf of this bread and it was mid nineties when I lifted the lid at 20-25 minutes and the crust was soft. 1) could the ice cubes have created too much moisture contributing to a soft crust and 2) could a loaf bake to finish in a covered diutch oven in say 20-30 minutes?
I would say yes, too much moisture. I don't see why this bake would be different from the previous one, though.
Don't keep baking it covered, because that will continue to trap the moisture. Remove the lid and make for perhaps 10 - 15 minutes more. It will probably finish up the crust pretty quickly.
TomP
By the numbers;
Can't see so really can't say except for the usual. Enjoy!