all hard crust
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.
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%.
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.