I am determined to make a quality no knead loaf but I am running into some problems. I am working with about a 80% hydration and using fresh milled wheat. I've been preheating the dutch oven to 500 for 20 minutes, putting the loaf in and dropping the temperature to 450 baking for 20 minutes covered then 20 minutes uncovered.
I've been measuring the internal temperature of the loaf ensuring it's above 200 after pulling it from the oven and allowing it to come to room temperature prior to slicing.
The result is a beautiful shaped loaf with a nice crust but the crumb is just a little raw...