Perfect Sourdough Crust



I too love my sourdough bread very sour.  I have been trying to mimic a sourdough loaf made by Boudin Bakery in San Francisco.  In my opinion, the best sourdough ever....

Specifically, I have been trying to figure out the crust. It’s chewy, smooth and glossy and covered with tiny bubbles.  (See photo).  The loaf itself is rustic and airy and just delicious.  I have been told that misting your dough with water just before baking is a way to achieve this crust.  Does anyone else have any suggestions?  

Lastly, is anyone interested in trading sourdough starters?  I like mine but I am always interested in trying others. 

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