So I finally figured out why my sourdough crusts were always too tough

Been baking sourdough for about 8 months now and kept getting crusts that were like biting into a shoe. Tried different flours, longer proofs, shorter bakes. Nothing worked. Then last week I swapped out my Dutch oven for a cast iron skillet with a steel mixing bowl on top and suddenly the crust turned out perfect. Guess the steam was escaping through my cheap Dutch oven lid. You guys ever have a simple equipment swap fix a problem you'd been fighting forever?

2 comments

2 Comments

the_rowan1d ago

That cheap Dutch oven lid thing is interesting. Did you check if there's a gap in the seal or was the lid just letting steam sneak out somewhere?

hernandez.ben1d ago

@the_rowan I just wadded up some aluminum foil to plug the gap and it worked fine.