How do you achieve a thick crunchy crust on sourdough bread?
Pane di Tessano's thicker crust might be due to removing steam earlier in baking, allowing the Maillard reaction and caramelization to enhance the crust. Try baking longer without steam for a crunchier result. Keep experimenting and enjoy the journey!
Answered by Hendrik, The Bread Code
From the book
Depending on which style of bread you are making a thick crackly crust is sometimes desired. The crust of your bread is created during the 2nd stage of the baking process once the steaming source of your oven has been removed. The dark colors are created by the process known as Maillard reaction and then followed by another process known as caramelization . Each color of crust offers the taster a different aroma.
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