There are a couple of things that will determine the result of your crust. One such factor is how thick or thin your crust is.
Sourdough Bread is fermented for a very long time compared to its commercially yeasted counterpart. And this makes sourdough bread have a very distinct character in its crust.
The longer you can make the crust formation time, the longer the bread has to continue to rise, and the less time the crust has to harden and thicken once it has formed.
Tap below for the FULL guide!