Hi everyone, back again...hope you are all good and well...
I'm still having problems with overly tough crusts, I have tried the following so far...
Water spray at various points
Leaving the oven door open after baking
Putting the loaves outside to cool
Oil instead of floar coating
Flour instead of oil
Slightly higher hydration
Slightly lower hydration
Egg white only
Egg yolk only
water with salt in
water without salt
water spray before loaves go in
water spray during baking
water spray after baking
water spray to cool
anyone have any suggestions? I thought maybe its my oven routine rather than the dough. I have a fan assisted oven, usually this is my oven routine..
preheat with stone (middle bottom shelf) for an hour
load steam pan
loaves in at 250 celcius
water spray and close door
check after 10 minutes
if any browning then turn down to between 170 and 200
cook for round about 30 - 35 mins...
wire rack cool