Need Help

As much as I enjoy the breads I bake undercover, there are times when my crust is too thick. I prefer a thin, crisp crust. Any suggestions on how to achieve this on a consistent basis.?

Experiments

Changing temperatures and the duration of the bake will certainly affect the loaf that's in the oven. Normally I preheat the oven for 20 minutes at 475. I bake under a cover for the first 15 minutes at 475, take the cover off and lower the temperature to 425 and bake for 30 minutes.

This time I have preheated the oven for 30 minutes at 475, baked under a cover for 15 minutes. Then I removed the cover and baked at 400 for 30 minutes. The loaf looks great.

Baking Undercover

Here's a photo of various covers that I use when baking sourdough bread. To bake the best bread in a conventional oven, you need to bake with a cover for the first 15 minutes of the bake. All the covers shown, work. Experiment to see which one works best for you.
From my book,
BREAD UNDERCOVER