If it’s a pandemic, it must be sourdough… Today’s bake

[charley]

Oh yes. Whenever we have gone to Paris I have rubbed my mouth raw before I

know to stop eating those wonderful baguettes.

 

[mariadnoca]

You can control that by not letting it get too dark

Crust is almost a trademark for some bakeries. Tartine for example baked so dark it’s almost burnt. Not my cuppa tea. Also, after that first bake day, you are pretty much forced to put in a plastic bag if you want bread all week. All the crispness is lost after that.

Also, the hydration of your dough and type of flour will impact the crust as well.