August 3, 2010 - 9:29am
Humid day, company on way...
Hi! I am baking up some lovely loaves for company tonight, and wondered what would help keep the crust crisp on a humid day.
Room temp is about 80 or so, but basement is about 70 with dehumidifier running.
All boules are variations on basic lean sourdough @ 73% hydration. First one is coming out of oven; any advice for cooling and storing?
Thanks!
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then cut apart. Cover any openings with foil.
How was it?
Thanks Mini! I knew you'd pop in with the best approach!
I always mist the bread with water before placing them into the oven (at 375 F). After 5 - 10 minutes, or when you start smelling baked bread, they come out perfectly crisp, like freshly baked.
I do the same to crisp frozen, thawed breads.
Karin