Crispy, not-so-chewy crust for my sourdough.
Hey you guys!
I'm just this second new to TFL, and I really would like to know how the hell to get a long lasting crisp crust rather than a-couple-of-hours-down-the-line leathery crust on my basic sourdough loaf. I'm actually pretty happy with what I bake, but I want perfection damn it!
I use a very strong canadian red wheat with 10% strong whole wheat at 75% hydration. Is the key to go softer with my flours? Would a coating of wheat bran also give me extra crisp?