Over Baking Sourdough
Hey all. Just wondering if over baking such bread as a Tartine Country loaf would cause the crust to be TOO chewy. My first and second attempts at the Tartine loaf made a nice crispy and perfectly chewy crust that one would expect from a sourdough type bread. Last night's attempt produced quite a tough and chewy crust. The only difference I can think of between the 3 attempts are that I did not use the internal temperature guage to determine doneness on the 3rd one and instead went by eye (nice dark brown exterior). I know, I kicked myself. The inside is ok, MAYBE a bit drier than the first 2. But the main problem is the overly chewy crust. And I have read enough posts to know that this bread is supposed to have the chewy crust but not THIS chewy.
Does this sound like a definite overbaking issue?