I have a problem with bread baking. I bake lovely tasting breads, but whatever I do, I end up with no crust. The outer surface of the bread never ends up thick and crusty and crisp. Help me, oh fellow chowhound bakers!
By the way, I bake on a stone or a bake in a stoneware cloche, but to no avail. Still no crust.
For those of you who use a biga, does that help crust matters or just taste?
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