Hi all, I have made two loaves with my own starter using an overnight no-knead method and a Dutch oven-like glass casserole dish. I baked in the casserole dish with the lid closed for 20 minutes at 230 degrees celsius and then for another 20 minutes at 190 celsius with the lid open. They rise well and have a good crust but they feel a little moist inside. Is this normal or am I doing something wrong? I added two pictures, one with white flour and one with a mix of spelt and white flour. They both felt a little moist inside.