Remove the loaf from the lekue and return it to the oven till a nice crust forms. Or simply open the lekue for 10 minutes towards the end. On the occasions I use mine (less often now I do mostly freestanding but good for very high hydration doughs without the use of a Dutch oven) I get a lovely crust following this method.
Remove the loaf from the lekue and return it to the oven till a nice crust forms. Or simply open the lekue for 10 minutes towards the end. On the occasions I use mine (less often now I do mostly freestanding but good for very high hydration doughs without the use of a Dutch oven) I get a lovely crust following this method.
Thanks Abe