Humid day, company on way...
Hi! I am baking up some lovely loaves for company tonight, and wondered what would help keep the crust crisp on a humid day.
Room temp is about 80 or so, but basement is about 70 with dehumidifier running.
All boules are variations on basic lean sourdough @ 73% hydration. First one is coming out of oven; any advice for cooling and storing?