Maggie

February 21, 2021 at 11:20am

I love this post and appreciate being validated in using a more casual approach with my starter. I also love using the Pain de Mie pan and use the 9” and 13” purchased from King Arthur. Lovely for sandwiches and toast! I struggle and would like your help with crust. When baking a rustic loaf, I can’t seem to get the thick, crusty goodness. It’s always a softer crust. What should I do?

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