I baked the bread last night. It was crusty and looked good when it came out of the oven. When I cut it this morning, the crumb structure looked dense; did not have a lot of holes. I made half the recipe, weighed 16 oz of KA all purpose flour and measured the water using the glass measuring cup (12 oz). Is it because the water was not enough? The bottom crust was soft this morning. Is this how it is supposed to be? I had cooled the bread on the wire rack for about an hour and then stored it in a container without a lid. Thanks Artisan breads are best eaten the day they are made. You'll have both the crispy crust and hole-y inner texture. Waiting overnight, the crust will soften. You can refresh the bread by re-heating in the oven. If you do cut the bread the day it's made, put the cut side down on a cutting board and store that way. Irene @ KAF

• Reply