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Reviewed Basic Sourdough Bread
May 3, 2011 on FoodNetwork.com
“@locowoods_12406796, I was having the same problem. Decrease the baking time - 25 minutes works great for me. I brush the crust with olive oil, instead of water, for a softer crust.
You can let it rise, then refrigerate overnight, let it rise again the next day - it will be a slower rise - you may be happier with the texture, etc. Hope...”