Help! My bread tastes ok on the inside but the crust is extremely tough and the bread is horribly mishapen
I've been baking for a little while now and have recently graduated from the "quick breads" to do longer breads with starters/bigas/etc. I tried Floyd's Pain de Provence recipe ( http://www.thefreshloaf.com/recipes/paindeprovence ) and here is what was the result:
Now, granted, I realize that I crafted the wrong shape (forgot that the model was a round rather than a loaf), but I wish it could at least look like a decent loaf. Based upon the results, does anyone have any idea what I might have done wrong? I did the steam thing with a pan of water and cooked on a sort of baking stone.