Hi there, Bill! There are a few things that can cause a thick crust. Baking the bread at too high of a temperature can cause this to happen, it can also be a result of too much steam being used. We'd recommend checking your oven temperature with an oven thermometer, and if you're adding steam to the oven we'd suggest cutting back on the amount of water you're using. Another reason you might end up with a thick crust is that too much flour snuck its way into the mixing bowl — we recommend either using a kitchen scale to weigh your ingredients or using the fluff and sprinkle technique for measuring flour in volume. We hope this helps for future baking adventures!

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