Hello there! I have been playing around with this recipe for a about a month now and it is my favorite to use! My only concern is that the first time I made my sourdough, the crust looked beautiful and golden on the outside but was still slightly undercooked on the inside. I adjusted and used a thermometer to ensure proper temperature on the inside, but in order for that to happen, my crust ended up much darker on the outside and almost impossible to cut with a bread knife. It took my brother holding it and myself sawing away to get through the crust and ended up with very uneven pieces :-/ I’m not sure what I’m doing wrong or how I can fix this but any input would be greatly appreciated! Thank you so much! :)

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