- Recipe followed
- Dutch oven sourdough boule
- Changes made
- Left the lid off for the last fifteen minutes instead of ten.
- How it went
- Success
What happened
I went five minutes past where I usually pull it and the crust went a proper deep brown. Worried I had burnt it. It was the best crust I have got out of this oven, so I am writing it down before I forget the timing.
1 comment
Been here before? Say what you would try next.
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Dark crust is the whole point. Yours looks great.