Hi all, another newbie to the sourdough world...baking that is, have been buying other peoples fabulous product for years.
Anyway after some advice on crust. I have made three loaves so far and they have all tasted great but one in particular which had been in fridge overnight had a very very thick crust, the crumb was beautiful and moist but the outside is just too hard. I used one cup of water for steam early on in baking and it was the same dough that had made a loaf the day before, which I did not refridgerate (crust was good on this one).
I actually quite like a bit of chewiness to the crust so any tips on how to achieve this would be appreciated.
Cheers and happy baking.