Thin vs. thick crust
I have made many artisan loaves, sourdough and bread made with with pre-ferments, baked them on a stone in an oven with steam. My loaves always have a thick crunchy crust, which is great most of the time. But How do I get a thin, crisp, crackling crust, such as one would find in a tender baguette with creamy crumb and delicate, crisp crust? What's the secret variable?