My sourdough loaves got taller after I switched hydration, but crust lost its snap

I baked at 70% hydration for a year in Portland, then bumped it to 78% and the oven spring doubled overnight, but now the crust turns soft within 4 hours. My starter is the same, my proofing times are the same, and my Dutch oven technique hasn't budged. Is the higher water content just trading texture for volume, or am I missing a step to get both?

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