Becky, if you're looking to make bread with a crispier crust, check out this article on our blog: How to make crusty bread. It highlights a few different techniques to try. As for the inside crumb, you can try holding back a bit of the flour to make a wetter dough, and also allow the rise to extend a big longer than you've previously allowed. Be careful not to let the dough overproof, but you can also experiment with an overnight rise in the fridge to see if that gives you the result you're looking for. I hope that helps! Kye@KAF

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