I’ve made the no-knead bread three times now using the America’s Test Kitchen (ATK) recipes. I’ve made the standard loaf once and the whole wheat version twice. The only deviation that I made to the recipes was to use aluminum foil instead of parchment paper since I didn’t have the latter on hand. My problem is that the crust, particularly the bottom, on all three loaves was so thick that I could barely cut it with a very sharp serrated knife. The ATK recipe calls for baking it with the cover on for the first 30 minutes and then 20 to 30 minutes with the cover off or until the internal temperature is 210 degrees. If I reduced the cover on time and added it to the cover off time, (e.g., 20 minutes cover on, 30 to 40 minutes cover off) would that give me a thinner crust? Any other advice would be very much appreciated.