The crust is too thick/hard but the inside is soft—how to fix it?
- Over-baking：Switch to a lighter crust setting (e.g., "Light" instead of "Medium" or "Dark") to prevent the outer layer from over-drying.
- Insufficient moisture：Add an extra 5–10ml of liquid (water or milk) to your dough next time, as dry flour leads to a thick, hard crust.
- Delayed demolding：Remove the bread from the pan immediately after baking. Leaving it inside traps steam, which the crust absorbs and hardens as it cools.