I wish there was no knead for this question
April 3, 2020 5:18 AM Subscribe
Another baking question: I've done 6 or 7 loaves following the Jim Lahey book basic recipe and technique to the letter (I believe). The crust always comes out super tough and bitter/burnt tasting, although not overly dark I don't think. I'm baking in a dutch oven, and using a hanging inside the oven thermometer so I think the temp is ok. How do I get a more tender crust?