Finally happy with the crusts I’m getting at home

Took more than a year of experimenting before being really happy with my sourdough crusts.

Fwiw:
• Recipe is a slight variation of the Tartine sourdough. Was too complex for me to understand the nuances in the early days but now I love it and find it really painless.

• I’m baking in those $25 Aldi enameled cast iron bread ovens. Took some getting used to but I love them. Much easier to deal with than 2 dutch ovens.

• Dough seems best when I divide in bannetons, cover with plastic bags and leave in the fridge over night.

• 500 degree 1-hour preheat with bread ovens inside, then down to 460 when I put the bread in the ovens. 20 minutes with lid on, 16 minutes lid off. Done!