crust too thick...help!
why does my sourdough tend towards such a thick hard crust...i read reports on here of thin and crunchy..which when i make other varieties of breads(ie ones made from poolish, biga, etc.) I never have had this problem? I've been working with Susan from San Diego's formulas, and while the loaves LOOK great, the crust, especially the bottom is far too hard..I've been baking on the middle rack of the oven, covered for the first twenty minutes or so. Any help or ideas out there? Also, I seem to get HUGE holes, and they are not very evenly spaced throughout the loaf, more all towards the top...this too is somehting i had not encountered in my many years of breads until i started working with sourdough...comments and help would be very appreciated...THANKS..cathy breit