The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Sourdough with thick, tough crust

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robadar's picture
robadar

Sourdough with thick, tough crust

What are the factors that will contribute to a thick, crusty crust on sourdough?  And what will contribute to a thinner but still crunchy crust? 

RB

gt's picture
gt

In my experience the covered methods (Pot, Cloche, and etc.) produce thicker crusty crusts than uncovered with good steaming methods.  gt

KNEADLESS's picture
KNEADLESS

I wonder if minimizing the time under the pot to, say 5-10 minutes, might give a thinner crust?

gt's picture
gt

Yes, I think so. I use to use a cloche and I left in on for the entire bake and the crust was crusty but thick. I'm not using a cover now but if I did I would remove it after the first 10-20 minutes. Here's picture of what I typically got with with the cloche. gt

 

robadar's picture
robadar

I didn't use a pot or cloche, but I did give plenty of steam for the first eight minutes only.

RB