January 19, 2007 - 1:00pm
Sourdough with thick, tough crust
What are the factors that will contribute to a thick, crusty crust on sourdough? And what will contribute to a thinner but still crunchy crust?
RB
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What are the factors that will contribute to a thick, crusty crust on sourdough? And what will contribute to a thinner but still crunchy crust?
RB
I wonder if minimizing the time under the pot to, say 5-10 minutes, might give a thinner crust?
I didn't use a pot or cloche, but I did give plenty of steam for the first eight minutes only.
RB