Re: One issue I always have with my crust. Anyone know how to fix?

Quote from: cajunrph on Yesterday at 04:47:30 PMHow do you bake now? It is unclear if your statement “Baking steel and home oven” is the current set up or if that is what you should try. And do you see a difference in your crust between using AP flour and bread flour?

Sorry for being unclear, yes I  bake on a baking steel now in my home oven at 550. I feel like there’s a slight difference with bread flour being a little more chewable. Def not a big difference and still not ideal using bread flour. But it could be something else I’m doing incorrectly