Crust is dense
Affects qualityA dense crust usually means too little fermentation time, or hydration too low for the style you are making.
Ask yourself
- How long did the dough ferment before baking?
- What hydration was used?
Likely causes
- #1
Under-fermentation
Generally acceptedInsufficient fermentation time means less gas production and weaker flavour development, both read as density.
- #2
Hydration too low for the intended style
Generally acceptedLower-hydration doughs naturally produce a tighter, less open crumb.
Rescue it now
Not fixable once baked; note the fermentation time and hydration used for next time
Prevent it next time
Increase fermentation time (within reason for the yeast quantity used) or hydration to match the target style
Go deeper
Guides that treat this as an outcome to improve, an environment to work with, or a flavour to understand, rather than only a problem to fix.