Hell there, I was wondering could anyone help me with this slight problem I have when I've baked my breads. I made a lovely tomato bread and mixed seed bread the last few times, but the bottom of it is like concrete and is impossible to cut through or eat! I cant figure out why that happens. Could I be adding to much of a certain ingredient or have the oven too hot? (I usually have it up to 200 degrees and turn it down after about 20 minutes) I'd really appreciate any help given! Thank you.
**Also, just a little tip I was given that really made my breads soft and moist. When you put the bread dough in a loaf tin place an empty loaf tin over it and it keeps all the moisture in when cooking and gives you really soft bread!**