My first hybrid sourdough pain rustique
Baked this two weeks ago. I'm very new to bread baking, having only started about 3 months ago. This was my second sourdough loaf. Whilst I appreciate the fact that my fellow forum users can't taste the bread I do appreciate any comments/constructive criticisms based on the pictures I've taken.
The annoying thing about artisan bread, for me, so far has been the fact that the crust turns chewy a couple of hours. This wasn't a major issue as I always toast my bread slices prior to consumption anyway. But I wonder if it's meant to be like that?
Here are the pics: