Hi PJ: I prepared the no knead bread dough on Saturday and made my first loaf on Sunday. It looked beautiful although a little too dark on the top (30 minutes at 450F). It was still a little dense and moist in the middle, but it tasted wonderful, although a little heavy. On Tuesday I made three slightly smaller loaves out of the remaining dough, one boule and two longer narrower loaves. This time I lowered the temperature to 425 and baked them in two batches for 35 minutes and used an instant read thermometer. At 35 minutes, the thermometer read 195F so I removed the bread to let it cool. The top was a beautiful brown, and the loaves had risen nicely. When I sliced the bread, it was still a little dense in the center. Should I go back to the higher temperature, and tent the bread with foil so it doesn't brown too much, and leave it in for the full 35 minutes? Or wait until a higher internal temperature is reached with the digital thermometer? I live at an altitude of 5200' and have been experimenting with yeast breads ever since we moved to Arizona. This has been the most successful yet, but I would still appreciate any tips. It's still absolutely delicious! Thank you...

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