Samantha,
When I first started baking San Francisco Sourdough bread I
put a pan of water in the oven like the directions said and
sprayed it for a nice crispy crust. It was so hard that I
quit using any water altogether. It is still so hard and
thick that I can hardly cut it. I bake it for 65 minutes at
400 deg. I looks great and tastes fine although it isn't
quite as sour as I like, but it has a crust like a coconut.
Does the kneading time have any effect on crust hardness and
thickness?
Ernie

"Samartha Deva"
wrote in message ...
Multiple spraying of water onto loafs during baking makes
disgustingly
thin crust.

Falling asleep while baking can make amazingly thick, dark
and smelly
crust.

S.

Ernie wrote:

My sourdough bread rises fine and bakes nice, but the
crust
is too hard. I don't use any spray or water in a pan.
Is
there something I can do to make a more tender crust?
Ernie

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