On Mar 4, 9:51 am, Mary LaBonte > wrote:
> When I bake the sourdough bread it comes out fine, except the holes are
> small and uniform throughout. The rise is fine and the taste is great,
> so that's fine with me. I just had a question about how to get crustier
> crust. I have been using an egg white wash up till now, but wanted to
> know if anyone had any tips on the crust. I read about a wash using
> cornstarch and water and was going to try that next. I thought someone
> might have tried this and could let me know how it worked. Thanks!

The best crust I can make is by misting the bread after forming and
placing dough on a piece of parchment, then draping a wet cotton towel
over it while it proofs. I slide it into a 500 degree oven, then turn
down the temp after more misting.

I guess it should be noted that "good crust" may be a bit subjective,
like anything regarding taste.