I made the NY Times No Knead Bread a few days ago and followed the recipe to a T. Made it in my 7 qt. dutch oven (cast iron enamel) and the bread was good...but....the crust was so terribly thick and hard I couldn't cut through it...I tried once out of the oven, and then again once it was cool. It was just really, thick and really, tough. The inside of the bread was okay. Does anyone have any advice on how to get a "less" thick and hard crust?