Ange

January 3, 2016 at 3:30pm

I Love the no-knead method and having been using it for several years now. I do have a slight problem lately, the bottom crust has gotten very hard, more than usual. I use the exact measurements, KAF, a cast iron pan, which I have used since making this bread. Any idea why the bottom would be harder than usual? BTW...love getting your weekly email with so many great recipes.
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