November 15, 2020 - 7:20am
How brown is too brown?!
My go-to recipe is Ken Forkish’s Country Blonde sourdough from ‘Flour Water Salt Yeast’.
I was a complete newbie back in April, and after months of practice, trial and error, and some invaluable advice from members on here, I now get really consistent results every week!
I love a dark, crunchy crust, but do these loaves look over-done? Are slightly burnt edges taking it too far?! Inside they are light and soft.
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