Hi, I have made this bread several times but used my regular 9x5 bread pan. I used the flour stated, whole wheat and bread flour. The first time I don't think my starter was active enough. The second time my starter was very active and had been doubling for several days. The bread tastes excellent but the top and bottom crusts are just too crunchy even though I did put butter on the top when I took the bread out of the oven. It doesn't seem like it raises enough although it was definitely 1" or less from the top of the pan when I put it in the oven. The bottom was much lighter in color than the top. I have other bread pans but they were all being used (bread baking day) so I used my aluminum one. Is there some thing I can do for the crust to not be so crunchy, it is really crunchy and hard. As I said the flavor was excellent.

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