Question: Artisan Bread, crust inside hard, not quite finished?I made my first Artisan Bread. The recipe for a Bohl called but I I have two baguettes. I baked at 450 for 30 minutes as the recipe called for a pot of water on the bottom shelf and bread on a pizza stone.
Answer: The second half of the cooking time, turn the heat and leave the inside of the bread to cook, so that the moisture from the drawing. You can even cover the bread with foil, if which is always crusty outside before the inside bake properly.
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