The first time I made this recipe I couldn't believe it came out of my oven, because it was extra crusty I thought I baked it too long 35 min. I made again yesterday. I baked for 25 min. Crust was more ok chewy side and more dense. I did forget to slash the bread and opened the oven after 18 min. A big blast, of steam came out, bread was formed to proper size. I closed oven and then thought maybe I should add a, little more water. I also pierced the crust to let some steam escape from loaves. This batch I had two loaves in instead of one . I know I made some errors, but which caused bread to not get as crusty? Forgetting to slash? Shorter bake time or opening during bake time? Thank you.

• Reply