crust on dough
I've noticed the last few times baking that before I actually put my bread in the oven to bake the top has hardened, though thin, and almost looks like it's already baked. I tried oiling the top once, lightly and another time I put a damp cloth to cover while it was rising. Is it even something to be concerned about? Is there a way to prevent it?
The recipe is a basic one. starter, flour, salt and water.2 1/3 cups Fresh Sourdough Starter
3 1/3 cup Flour
1 – 1 ½ cup Water (approximate)