I know this is a dumb question but I am just learning. How do you get that nice white or brownish white flour-covered crust that i see on top of some of the sourdough breads?
After I shape my dough, I flour the outside and then let it proof. Then I slash and place in the oven. I mist the top of the bread. But I don't get that flour look on the top after baking. What am i doing wrong?
Jeremy Shapiro has some nice pictures of floured tops in his gallery. Can someone help!