Hello everyone and a question re too thick a crust
I’ve been gathering courage to ask a question here following a long time of turning to this site and forums for information.
I have been making sourdough breads at home for about a year now, and I’m pretty happy with my results.
I tried following Peter Reinhart’s method but found the breads baked with his mother dough not airy enough. I turned to a different recipe, for a more hydrated mother dough and that one worked out great for me.
I believe you guys would categorize the mother dough I go by as following a 60%-40% ratio, as it consists of 300 grams of mother dough, 170 ml of water and 130 grams of whole wheat flour.
I create a starter from 300 grams (10.6 ounces) fed mother dough, 560 ml. water and 400 grams (18 ounces) whole wheat flour and after about 12 hours I create dough by adding 400 grams (18 ounces) whole wheat flour,
15 grams of salt and 200 grams (7 ounces) of seeds or nuts.
I create a humid environment as per Reinhart’s suggestions (for the home baker), mist and score the unbaked loaves, bake at 450° F and than at 375° F.
You can see my full method here.
My friend, who tried following my method, says the crust is too thick for him. I know, this is crazy – I love a thick crunchy crust! but I promised him I will try to find out what can he change in order to get a thinner, more delicate crust.
Any advise would be greatly appreciated.