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 Log in or register to post comments I wonder if minimizing the time under the pot to, say 5-10 minutes, might give a thinner crust? Log in or register to post comments I didn't use a pot or cloche, but I did give plenty of steam for the first eight minutes only.RB Log in or register to post comments
I wonder if minimizing the time under the pot to, say 5-10 minutes, might give a thinner crust? Log in or register to post comments
I didn't use a pot or cloche, but I did give plenty of steam for the first eight minutes only.RB Log in or register to post comments
I didn't use a pot or cloche, but I did give plenty of steam for the first eight minutes only.
RB