The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Crackly crust - finally!

  • Pin It
PeterPiper's picture
PeterPiper

Crackly crust - finally!

I've been working on my sourdough bread for a while and finally got the really crackly crust I wanted.  I've read to leave the bread in the oven after it bakes for another few minutes while it cools down, but I guess I wasn't leaving it long enough.  Yesterday I got distracted and left it in there for almost 15 minutes with the door ajar.  The crust came out really cracked and crispy and still the inside was chewy and not dried out.  I'm guessing at some point, maybe around ten minutes, the cooked loaf isn't venting any more steam and the crust can really dry out.  This isn't the method I'd use for sandwich bread, but for a really crispy bread to soak up pan juices or dip in olive oil, it can't be beat!


-Peter


http://psoutowood.wordpress.com


 


Sourdough with crisp crust

jtowns's picture
jtowns

That looks amazing!


 


Jacob

RandMan's picture
RandMan

I struggled for a few months a while back having beautiful bread when it came out of the oven--dark, crusty and shatteringly crisp. Until five minutes later, when it would begin to soften and the crust would quickly evolve into chewy rather than crusty. The cure: longer time in general in the oven; a few minutes more bake time and a ten minute or so vent time after the bake. The result: Awesome crust that doesn't surrender!


-Randy

Franko's picture
Franko

 Peter,


It's a great photo with the black background showing off the perfect crust. Looks very tasty. Nice work!


Franko

SydneyGirl's picture
SydneyGirl

Just when I thought I'd identified all of my psychological weaknesses - here's another one. It's not fair... I don't think my bread will ever look like that.

Noor13's picture
Noor13

I can only agree with previous poster


That looks stunning and mouth watering.


I can almost smell the bread through my laptop:)

serenityhill's picture
serenityhill

I'm a long way from getting there, your bar is soo high... congratulations!

Aussie Pete's picture
Aussie Pete

Great looking bread.


Why can't we have smellavision and tasteavision just like television............Pete

belfiore's picture
belfiore

YUM!

Scott M's picture
Scott M

Damn......wipes drool from keyboard.....

rayel's picture
rayel

Great looking crust. Thanks for the picture. I will make a mental note of your procedure and try it on my next loaf.  Ray

Sencha's picture
Sencha

Sorry to bump this. But are you leaving the oven on while venting?

PeterPiper's picture
PeterPiper

Yes, the oven is propped open when the bread is in there.  I think the key is a very long and slow cooldown. Happy baking,

Peter

barriehiebread's picture
barriehiebread

Wow!!!  I've been endeavoring that for almost a year...  Looks amazing.

Barrie