No Knead Dough Crust Hard?
So I just want to start out by saying that this site and all the contributing information is awesome and overwhelming (in a good way). So I recently baked a no knead bread they way that Mark Bittman describes by using a dutch oven. Everything about the final product is awesome except for the crust. My finish product had such a beautiful color but the crust was just too thick and hard especially the bottom. The bottom has a very smooth texture and almost tooth cracking crunch. Any though of what I might have done wrong or how to improve? I honestly think that the baking time 30 min covered and 15 min uncovered is too long, however I have not reduced baking time nor have I took a temp. Would a baking stone with homemade steam injection prevent this? Looking forward to your suggestions.