The elusive crust, convection oven.. here in central Florida
I'm having a bear of a time trying to get a crispy crust on my bread.
Here's my latest attempt.
First five pics in the link below.
I've given it steam via a cast iron pan on the lower rack. put it on a stone to bake, and vented about half way through the bake.
Still I can't get the crust to crisp up.
I'm using a 50/50 combo of Sir Lancelot and Sir Galahad from King Arthur which comes up to about 13% protein level.
The only thing I can think about now is the water or just Florida weather?
Any help here?