hard bottom crust
I have been trying to find out for ages now why my bread keeps getting a hard crust on the bottom especially.
When I proceed to slice the loaf it is always very difficult to cut through the bottom almost need a saw!
Although I don't mind tough crusts I think its about time I learned how to get an even crust all around which is what it should be right?
Heres my recent recipe
250g AP flour
50g sourdough starter
this sits comfortably for 24hrs
then I add 250g malted grain flour with 10g salt and 1/2 tsp yeast. I let this rise 1 time then proceed to shape for final prove
I have layed few (bricks) as my baking stone which preheat for about an hour . Oven read 230c when I put the loves in to bake with steam. After 10 min I shuffle loves and turn down to around 200c for another 25 min
Could it be they are overbaked?