For info, yesterday's 9 inch test pie was undocked.
Norma, I did eat them cold. I have one left... I better ask the wifey not to eat it!
and I will re heat it when I make today's 9 inch sample pie and let you know if the crunch came back.
It didn't surprise me, as we ruined many a loaf of my sourdough bread sealing the plastic bag, until we learned to leave the plastic bag unsealed. We now just put the loaf in a very thin, cheap plastic bag and then lay the cut side face down on the counter top. It keeps up to 3 or 4 days that way, but makes great toast after that.
A buddy I gave some sourdough loaves to said that he "found" one after a week or so in the pantry and it was pretty hard... but remembering what I said about it making great toast, did that and loved it. He said my sourdough seems to never mold.
Looking at the bottom picture again, and remembering the browning as I was watching the pie... it was the first time that I was seeing a difference between the back and front of the oven. I may lower the bake temperature to 485 today and see what transpires.