The Perfect Crust?
I've got crusty issues!
I've made both Lahey No-Knead and Ken Forkish Saturday bread and I get very different crusts with each. I am preferring the Saturday bread crust as it's thicker and crackling, but not chewy. The Lahey crust is entirely too thin and weak. I've tried baking the Lahey loaf longer for a harder crust, but it just gets hard in my experience.
I'd like to be able to select recipes and techniques to create my ideal crust. Any ideas on what particulars in a recipe would affect crust formation? Does everyone just love the flimsy Lahey thin crust and I'm just the odd man out?