I made some more fresh sourdough this morning! With this batch, I experimented with ways to make the loaves less crusty, and I got to try out my new bread lame I received as a Christmas gift.
The flour is half white bread flour and half whole wheat. I undersalted them just a tad, but at least I remembered the salt this time!
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nice looking ears!
what did you do to make them less crusty?
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I kept them covered the whole time during baking. In the past I would remove the cover for the last ten minutes so they'd develop a crust.
On the first one I put ice cubes into the Dutch oven with the dough so the extra moisture would soften the crust.
cool, thanks for the info!
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