Does White WW Produce Softer Crust?
I recently started using white whole wheat (KA) and it seems like the crust is always softer using the same baking environment/hydration as when I was using standard red whole wheat. Has anybody experienced this? My bread is about 72-73% hydration and I bake it in with steam (broiler pan with 1/2 to 1 cup boiling water) for 10 minutes at 500 and then 30-40 at 425 (electric oven). I kind of miss tha harder crust of the regular WW but I rather like the crumb of the white WW. Sorry if this has already been discussed.