Sourdough with Crust that Tears Easier
Hi there,
I've finally figured out how to make a thin, crispy sourdough crust. I use a baking stone, and place a water pan underneath for 10-15 minutes and then remove it to continue baking. The problem is the crust is still a little tough; it doesn't "shear" easily when you bite or slice it and my folks don't have great dental health, so I was hoping to find a way to make it break up or tear more easily. Right now I place it on a wire rack to cool but wrap it in a cloth as I thought that would help, but now I'm not sure it does much. Does it actually help? What else could I try? I don't want to mess around with the recipe because I got the crumb just how I want and the loaves look great. Would brushing melted butter on top as it comes out of the oven work?
Thanks!