Hard crust on my sourdough
Hi there, this is the first time vie ever posted on this site, but im hoping you guys can help me. Ive been growing my sourdough starter for about 5 weeks now using the bourke street bakery method ( in their book ) and so far I have had success, except for one small problem. When I bake my sourdough, it has a REALLY hard crust on the outside, and I don't like it. The dough inside is perfect and dense and has a really nice flavor, but the crust on the outside is much too hard. Its not burnt it's just really hard. How can I prevent this hard crust? Is there something I can do differently to prevent this? Thanks for you help.