Why the Tough Bottom Crust?
New member here and new baker as well. I have a bout 3 batches of no-knead under my belt and starting to get psyched about taking this further.
I really like what I have achieved so far with the NK with one exception. The bottom crust is very tough. I have to set the loaf up on edge and saw at it with a serrated bread knife in order to slice it. I am using a cast iron dutch oven and bake at 450. My original theory was that the bottom of the pot was getting too hot so last time I didn't preheat the pan as much- only 10 minutes. I bake covered for 30 minutes and then uncovered for 15. Any ideas on how to reduce the toughness of the bottom of the loaf?