Way to go, Kathleen! It sounds like you're on a successful path on your sourdough journey. To avoid a tough bottom crust, remove the loaf of bread from the pot as soon as it's cool enough to handle. Place it directly on a cooling rack, removing the parchment paper below it. If it's not removed, the parchment paper will trap the steam as the loaf cools, and the moisture will then condense and create a wet spot. This spot will then harden and turn tough. Be sure to be very careful when maneuvering the hot loaf. Good luck!

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