please help my crusting dough !!!
So I could really use some help on my starter ...
In my teen and college years, I worked over my mother's shoulder (an exquisite home chef !!) and now I'm far far on my own, married with a baby on the way and far far from what I once called home and the aide of my mom ... I'm living and working in Vietnam, so the likeliness of King Arthur's flour is low, unfortunately, and I take what imported flour I can get my hands on (which is a lot considering ... whole wheat, rye, well that's what I got in my kitchen right now). But when I bake, I use a 50/50 ratio of white/whole wheat flour, as I've been taught and further suggested by this brilliant website.
So blah, blah, blah here's my main problem ...
When I leave my dough to rise (usually for 3+ hours) and for usually 2 rises, I get a tough crust-like covering. I assume this is from the drying of the dough (???) I have tried leaving my dough more wet rather than more floury, and in a oil-sprayed pan, with a towel loosely drapped over it. I've tried thicker and thinner towels, and also partially uncovering and fully covering the dough, ... all with the same results.
My problem with this is that it leaves the crust really dry on the outside, with a little aide if I paint the surface of my bread with butter after baking.
I'm sure this is a climate thing, its 25-35*C night and day, and humid. This affects my baking times (for all cooking really) and I cook for shorter times, but the only climate thing I cannot get over is this crusting business !!
Any suggestions ???