amuenzberg
Assistant Cook
I recently aquired a sourdough starter and is has been doing well. Yesterday I baked my first loaves with it and something odd happened to the crust. When I pulled the bread from the oven, the crust was pale and very hard, but only on top. The bottom quater of the loaf was perfectly brown and crispy. I have been successfull with dry yeast in the past, but this is my first attempt at sourdough.
I proofed the loaves in reed brotfroms and misted when the loaves went into the oven and then again at 20 minutes in. These are the only places where I can think that anything when wrong. The crumb of the bread was good, and nothing out of the ordinary happened during proofing.
Can anyone provide some insight as to what might be the problem?
I proofed the loaves in reed brotfroms and misted when the loaves went into the oven and then again at 20 minutes in. These are the only places where I can think that anything when wrong. The crumb of the bread was good, and nothing out of the ordinary happened during proofing.
Can anyone provide some insight as to what might be the problem?