Sourdough cracking on top
I love making bread but until now haven't had much success with sourdough. I think I've "cracked" it now - the flavor and texture is pretty good but it's cracking on top. I'm using the no knead method, mixing the dough the night before, folding in the morning (can be anything from 12-28 hours) and leaving to prove for an hour or so. My Dutch oven is a little too large for the amount of dough so I put another dish inside it and this work well.