What are the factors that will contribute to a thick, crusty crust on sourdough? And what will contribute to a thinner but still crunchy crust?
In my experience the covered methods (Pot, Cloche, and etc.) produce thicker crusty crusts than uncovered with good steaming methods. gt
I wonder if minimizing the time under the pot to, say 5-10 minutes, might give a thinner crust?
Yes, I think so. I use to use a cloche and I left in on for the entire bake and the crust was crusty but thick. I'm not using a cover now but if I did I would remove it after the first 10-20 minutes. Here's picture of what I typically got with with the cloche. gt
I didn't use a pot or cloche, but I did give plenty of steam for the first eight minutes only.