I'm making sourdough bread and am pleased with the results except that the crust is too hard and crunchy. Inside it's great, moist and a good even crumb. It makes great toast too, but I would sometimes like a chewier crust. Could the oven be too hot? I'm baking at 200 C Fan (the recipes usually suggest 220 C but that burnt my loaf! I think my oven might run hot. 
All you need to do is wrap your bread in a tea towel after you bake it, that will soften the crust and make it chewier. Some good information in this question here even though it is asking the opposite of what you are:  How do I get crispy but thin bread crust?  Adding steam to the oven will actually make your bread more crisp. 