Tried a different way of cooking the sourdough today and had better results. For starters I used strong white flour as opposed to plain flour, this meant my flour had a strong gluten base.
Secondly, I cooked it slightly differently - cooking for 20 minutes with the oven on full heat and then for a further 20 minutes at gas mark 6 - this made the crust thinner but kept it crunchy - lastly I didnt take the bread out the oven for about 10 minutes after I turned it off so allowed it to cool a little slower (my thinking there is to try to recreated a fired bread oven effect)
Well - I am now very happy with the results and will continue to do this - next I need to see if I can do it in the field!!
Posted by Survivall at 3.1.12