I made sourdough bread for the first time, including the starter, and the crust is like concrete. The bread inside is fine and tastes great. When I let it rise for the second time on a cookie sheet, it got kind of flattened. I think that was because I didn't knead in enough flour and it was too moist. Could that also account for the boiler plate crust? When I tested the dough with my finger to see if it had risen, it didn't come back up at all and the bread inside is nice and bubbly. It's just that crust! I was seriously thinking of using a jig saw to slice it. I think it ruined my bread knife! Also, I baked it in an unpreheated oven for 45 min. at 350 deg. Did I bake it too long?
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7/28/08 at 4:16pm