Why Is the Crust Too Thick/Hard (But Inside Soft)?

If your bread has a thick or hard crust but a soft inside, this could be due to several factors:

Baking Time and Temperature: If the baking time is too long or the temperature is too high, the crust can become too hard. Try lowering the temperature or reducing the baking time slightly.

Dough Hydration: If the dough is too dry, it can result in a thick crust. Ensure that you are using the correct amount of water, and adjust the flour-to-water ratio if necessary.

Crust Setting: Some bread machines allow you to adjust the crust color. Make sure you’ve selected the desired crust setting (light, medium, or dark).

Over-proofing: If the dough rises for too long before baking, it can create an overly soft center and a hard crust. Be mindful of the rising time.