follow up question to another post
- can't remember whose. The comment related to Forkish breads and internal temperature and the crust. My question is - what is the impact of baking longer just to get that deep dark crust thay Ken strives for even though internal temperature may have already hit 209°F. I can achieve a nice brown crust but not dark or as brittle as his. I bake at about 440°C for 20 mins in DO rest of time about 15 mins uncovered. Does the crumb dry out more if left in longer? will it stale more easily?
I have also found using my DO on a stone gives a quite hard crust underneath making loaf hard to cut but last time dropped the stone one rung in the oven and put DO just on oven rack. I feel crust is a little thinner and is easier to cut. do others have this issue as well?