Cooking rye bread?
in many recipes I read the cooking is required to be made "undercover", that is with the pan enveloped in aluminum foil, while in others the envelope is not required and generally a much higher temperaturae is used.
I noticed that when I don't cover the pan the bread comes out with a gummy and tough crust, that I consider really annoying; moreover the crumb comes out lighter and less sweet.
I'd like to have some advise on the cooking method to use; at the moment I'm relying just on luck and on past experience rather than on a methodology.
BTW, how to decide when the bread is cooked? a stick inserted in the bread comes out _always_ wet, even after 6 hours.