Thick open crust
This is the first time I ask something to you guys, something that never happened before to me.
I got today a sourdough loaf with a thick crust, right on the "scoring line". It seems as if, the first layer has not withstood the tension during the opening.
Something wrong with the shape? The levain?
- Hydration 67%; Levain 20%; Flour protein 13%.
- S&F x 3 during the bulk for 3 hs.
- Bulk in banetton for 1,5 hs.
- Retarding at 5˚C for 12 hs.
- Cooked in dutch oven.
Thank you all!