The breads I made are rustic and their crust is thick. I think it is due to the baking time.
The longer I baked, the thicker the crust became. However, if I paint the dough with water just before baking it, the water may form a coat of steam around the dough. The steam may help lower down the temperature, therefore the crust could be thin even though the baking time is the same.
I learned that professional ovens come with mist injection devices in order to make good quality crust. I think it is based on the same principle. Home-oven does not have the luxury of steam injection. I hope water painting skill I imagine could do the same effect. I will try it out next time I make breads.
