I just made a very simple artisan bread. You combine flour, yeast, salt, and warm water in a bowl and let it set for about 24 hours. After that you form it into a ball, let it rest for 30 minutes and then bake it at 450 degrees covered for 30 minutes and uncovered for 15. Anyway, it turned out a little doughy. Could it be underdone? Also, it has a very slightly bitter taste. Any ideas or suggestions?