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Hi all, I hope you are still around to answer my question!

I just baked some bread and it was beautiful, light, and airy light french bread on the inside but the crust was really, really thick and hard- not that hardness that gives way a little after some pressure- rock hard. My recipe told me to "liberally sprinkle with water" before putting it in the oven... is that what did this? I don't understand how the inside could be so could and the outside not so much. Let me me know what info you need... any direction would be great.

Tori
 
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