The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

all hard crust

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Jezella's picture

Harder Crust Desired

February 3, 2013 - 11:12am -- Jezella

I seem to have the opposite problem to many people with my crust in that it remains soft in my Boules. I can't understand what I may be doing wrong and I do steam the oven. When the loaf comes out of the oven it's wonderfully crisp and then softens as it cools uncut. I think that if I were to cut the loaf when it was still hot, this would prevent the crust absorbing the moisture within and help with crustiness . But if I did that I think the crumb would also become less moist also.

Jezella's picture

Dusting cloth with Flour

February 3, 2013 - 10:13am -- Jezella
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Following a disaster the other day with dough sticking to my bread flour sprinkled cloth in a colander, I decided to purchase some rice flour for the purpose. The release results are great and having the rice flour I was checking out TFL in relation to this particular flour. 

I've noticed it mentioned here that some use 50/50 all purpose/rice flour and some 100% rice flour. Why are some using 50/50? I tried with 100%.

MickiColl's picture
MickiColl

I desperately need help with crust. what I want is a paper thin, shatteringly crisp crust. but all I can achieve is moderately crisp but thick, hard, turtle shell crust. I have tried everything imagineable. dutch oven, cloche, steaming, misting absolutely everything I can think of.  KA AP, Gold Medal AP, bread flour ..got desperate and  yesterday I even used 1/2 C rice flour .. got the shattering part, but under it was 1/4 inch of turtle shell. (great rise and crumb) Fortunately my sandwich loaves are most always good. specially James Beard's sour cream bread. I'm still working on a satisfactory graham flour bread like I was raised on (70 years ago) Your help is appreciated ..

rhaazz's picture

I get breadsticks when I want baguettes

March 8, 2011 - 2:52pm -- rhaazz

Hi, when I follow my  recipe (let rise until doubled in volume; shape loaves; proof for 2 hours at 85 degrees in humid environment; steam oven with icewater bath, mist loaves before sliding them; mist again 5 minutes later and replenish icewwater bath; then bake at 450 for 15 minutes on middle rack, then for 10 minutes on top rack, with final mist right before taking them out) I wind up with breadsticks.  Hard, very dark brown breadsticks with a crust you could break your teeth on.  No bounce, no crumb.  Yuck.

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