OK, so some things I learned:
After the bread cools down almost completely, store it in a plastic bag. The extra moisture that gets released will actually make the crust softer.
That said, the crust should still be softer.
I just had some of that bread yesterday, which has been stored in my fridge in a large Ziploc bag since I made it, and it was totally delicious and still moist, but not wet, with no sign of mold anywhere.