Sourdough Crust Problems

The crust is what sets artisan sourdough apart. Here's how to achieve that perfect crackling finish.

Problem: Pale Crust

• Causes:
• Oven too cool
• Insufficient baking time
• Too much steam throughout baking

• Solutions:
• Verify oven temperature with thermometer
• Preheat Dutch oven 45+ minutes
• Remove lid for final 20+ minutes
• Bake until deep golden brown

Problem: Thick, Tough Crust

• Causes:
• Overbaking
• Not enough steam in first phase
• Dough too dry

• Solutions:
• Reduce baking time
• Ensure lid creates good seal
• Check hydration level (aim for 70-75%)

Problem: Soft, Chewy Crust

• Causes:
• Stored in sealed container too soon
• Humid environment
• Underbaked

• Solutions:
• Cool on wire rack completely
• Store in paper bag, not plastic
• Bake 5-10 minutes longer
• Reheat in oven to restore crispness

Achieving Perfect Crust

1. High initial temperature (250°C/480°F)
2. Steam for first 20 minutes (lid on)
3. Remove lid and reduce to 230°C/450°F
4. Bake until deep mahogany color
5. Cool completely on wire rack