Question Regarding texture of crust
I've had some nice successes in the past few weeks with the Columbia and the BBA Basic Soudough. The only thing that I question is that the crust, while beautiful, is REALLY, REALLY Chewy - almost to the point where it's hard to slice the crust with a bread knife and the bottom crust is really hard to cut. Should it be this way? If not what do you think I could do to correct it.