Originally Posted by
MaryKatherine
No matter if you think you've over "toasted the bread, ( ours often has some almost scorched marks on the top) the interior is moist and tender. Try this different option: leave the lid on a little longer, and play with the final cooking time. These are not hard and fast rule. I think the only thing that must be followed is the time for proofing (minimum)
and the cooking temp. There are now cook books out there on what to do when you get bored with the simple loaf. LOL
I typed a whole paragraph and lost it (ugh). Anyway, I ended up making another loaf, bottom appeared and felt soft although top was brown. Put back in oven for 15 minutes or so, uncovered, loaf upside down to bake bottom more). Appeared to be getting baked properly but not all the way yet. Cut in half and put back in oven, baking uncovered for at least another 15 or so .
Crust is well, crusty, and inside much much better.
I read somewhere not to store in airtight container though.