September 20, 2020 - 8:00pm
Need help crust chewy not crunchy
(227g) ripe (fed) sourdough starter ( starter at 100 percent hydration) (397g) lukewarm water 542 g of bread flour 60 g of whole wheat flour 1 tablespoon (18g) salt I did the bulk ferment in the fridge for 16 hours. I shaped and brought the dough to room temperature. I baked at 475 degrees for 45 minutes in a long covered bread pan ( pan was preheated at 500 degrees for an hour and then removed lid and baked for 10 minutes. The crust is chewy not really crunchy like a normal sourdough loaf. How is the crumb? I think it might be under proofed.
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What comes to mind first is - if the loaf was left in the pan too long you'll get a soggy crust. I remove the loaf as soon as it comes out of the oven and let cool on a rack.
Also depends on the the ambient humidity, in the summer it is much harder for me keep the bread crispy than the winter. Also know people that put their bread in a container and the result is a soft crust 20 minutes later.
Thanks for the responses! I will work on it next loaf :)
less time with the lid on and more with the lid off. Then take the loaf out of the pan and put it in the oven (turned off) with the door partially open.