Here's my question: have you managed to get your bread not to have a crust that takes a chainsaw to go through? I've made sourdough starter many times and make several things we really enjoy, like biscuits and pancakes - but no matter what recipe I've used the crust is always ridiculously hard to bite through. Yikes!
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When I pull this loaf fresh from the oven, it does have a hearty crust, but I can cut through it pretty well. Any day after that, though, it does take some effort, haha! I think it is just the nature of baking sourdough at these high temperatures.
I make a whole-wheat sourdough challah that has a lot of enrichment (oil, honey, etc) and is baked at a lower temperature (350) and I find that the crust stays much softer.