Hard Crust in hummid environment
Its been a while since I've created anything on the forum, but have looked and used many a recipe for breads from this site. I am living now in Arkansas in the Delta were its very HUMMID and have had wonderful luck with sourdough starter and sourdough bread, its soft and its different tasting everytime I make them because of the weather of course. I take these and sell them at the local farmer's market along with cinamon rolls and yeast bread.
The problem im having is getting the crust to be hard, i use he watet in the oven and it turs out great I even leave them out or put them in a paper bag for a couple days but its still soft-my clients have not complained. I did have a request for a hard crusted bread and I know that french bagett is hard crtusted, however i do not have a French Bread holder-if you know what I mean a cilinder to keep the bread round while rising. Anyone here have any suggestions on tricks on doing without this?
Appreciate answere in advance...