The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

crisp crust

gizzy's picture

how to get a good crumb and crust?

September 8, 2011 - 8:13am -- gizzy

So I'm starting my very first sourdough bread and I've made the sourdough starter. I'm using the instructions in the Bread Bakers Apprentice book. I've made bread before (never sourdough) and always had problems with the crumb and crust and I want to make sure I dont have this problem with my first sourdough bread, as I'm sure you can imagine how frustrating it would be to put over a week into something and not have it turn out right.

thebreadfairy's picture

"Active cooling", a path to a crispier crust?

May 7, 2010 - 4:25pm -- thebreadfairy


I do most of my bread-baking in a convection oven. I have been pleased with the flavor and textures but have been frustrated by my lack of consistency in obtaining crispy crusts when desired especially with baguettes. I have tried the method of "declining oven, door ajar" but this has not consistently helped. After following some recent threads here on the subject, I decided to try something new. So far, in very preliminary testing, I have been quite pleased with the results and wanted to share them with the community.


Dave W's picture


July 31, 2009 - 9:17am -- Dave W

I seem to have trouble getting a good crisp crust, I use a Neff double fan oven. Ive tried putting a pan of water in at the bottom and removing it after 15 mins or so but the crust is always soft after cooling the bread, any ideas how to remedy this anyone ? also when I use a proving basket the bread  is always very floury on the surface no matter how much I remove the exess, any ideas on that one ?


Dave W

rryan's picture

Second Sourdough Loaf - Great Flavor, Great Crust, But Lousy Scoring -- and Still Hooked

February 26, 2009 - 10:02am -- rryan

A few days ago, I posted about the success my first sourdough loaf, and the fact that I am now totally hooked. I baked a second loaf today, and I am both ecstatic and disappointed by the results. Ambivalent feelings aside, the bread tasted great, and the crust was that delightfully crunchy-yet-chewy texture I was looking for. The crumb was moist and delicate, but there were no large and irregular holes that I would like to have seen. The flavor was mildly sourdough (as expected), and the oven spring was amazing.

Subscribe to RSS - crisp crust