Thank you Samantha,
I liked the crust I got on the last loaf I baked, it was
thick, crunchy and chewy. I was afraid to use water because I
thought it would make another coconut crust. Glad you told me
that it makes a thinner crust, I will try it. I also have to
work on larger holes and a more sour flavor. I think I will try
some rye flour in the next loaf to see if that will give me a
more sour flavor and make the mixture a little wetter for larger
holes. Now that I am close there are lots of things I can
experiment with. The only thing I need now is someone to help
eat it.
Thanks
Ernie

"Samartha Deva" > wrote in
message ...
> Ernie,
>
> good, there is some progress in your direction. What I suggest
is that
> you get a spray bottle with water and maybe every 10 minutes
during
> baking, maybe two times, mist the loaf so it's wet on the upper
surface
> and you may get a very thin crust. You probably need to turn it
180
> degrees with some tool (I use something similar to this:
> http://store6.yimg.com/I/thelefthand_1763_37401 - works fine
with loafs
> to 1500 g - 3+ lb.) This is what I did with the result
described - of
> cause, that's not what I wanted, but that's how things work -
trying,
> failing, avoiding the potholes next time, of cause there are
new one's
> coming up right away, makes life interesting... :-)
>
>
> Good luck,
>
> Samartha
>
>
>
> Ernie wrote:
> >
> > Well today I baked a great loaf of San Francisco
> > Sourdough bread thanks to everyone's help. I used
> > a meat thermometer and set the oven to 450 degrees
> > like Samantha suggested. I set the timer for 35
> > minutes and the bread was actually 185 degrees in
> > 35 minutes. The crust is a beautiful dark brown,
> > and crispy, but not too hard. It still isn't
> > quite as good as my favorite San Francisco
> > commercial bakery, but now I can do a lot of
> > experimenting.
> > Ernie
>
> --
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