White crust on no knead sour dough bread
I am a new sour dough baker for the last 4 months. My starter is active and fed regularly with a pleasant scent. Doubles in size when fed each day and dough doubles after several hours. I bake my sour dough no knead bread in clay bakers with lids at temps of 440F. All is well until I remove the lids and some of the bread has a whitish color on the surface and will not brown even after 30 0r 40 minutes of baking with the lids off. I am puzzeled as to the cause. Anyone seen this before and have a solution?? Thanks for any tips.