Pathetic crust with high hydratation doughs
my mixed rye breads are getting more and more satisfying to my tongue, at least as far as the crumb is concerned, but the crust is simply pathetic: initially it seems to be dry and crunchy, but after one hour it begins to tenderize and become soft and gummy, horrid to to say the truth.
The bread below - a 30% rye bread- shows very well the poorness of the crust (
p.f.: 150 gr rye flour, 250 gr water, 10 gr rye starter, 12 hours
dough: 10 gr of salt, 150 gr water, 350 gr pizza flour
I preheated a casserole on the fire for several minutes, them moved the dough in it (supported by oven paper), covered the casserole and baked the bread at 250°C for 30 minutes covered and 45 minutes outside the casserole.
The crumb is sweet, very soft and very creamy (it seems to have been abundantly spread with butter),
but the crust had better not be there at all.
How to make the crust better without drying the crumb?