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I have been playing around with my sourdough recipes, and I can't figure out how to make my crust thinner.
Only things I do out of the ordinary are when baking I have a pot of hot water in the oven to increase humidity, I spray my dough with warm water in the last hour of rising. I also add citric acid for more tang.
Does anyone have any suggestions?
Use less sourdough, and stop adding humidity to the oven?
Both sourdough cultures and increasing oven humidity are ways bakers use to increase the crust thickness and crunch. If you want thin-crusted, soft bread, then you're doing all the wrong things.
