I've tried several different versions of the "no-knead" bread recipes...and they are all terrific. This one gives a softer crumb than others I've tried, which I like, but the outside crust is also "thinner" and not as "crusty" as others. My question is about the seam side down or up...each recipe is different. Can you explain, and maybe give more details on when to have the seam side up or down during final proofing, and baking, etc. Thank you!

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