I finished my WFO earlier this fall and am baking in it now. Breads are great and sell faster than I can bake them, but I encountered one particular issue:
I seem to have a problem gettin that nice, crispy crust on my French Bread. I am told that with my Whole Wheat or even Whole Wheat mix, the crust usually gets softer after the loaves cool off, but I'm a little disappointed that even the French Bread (Reinharts recipe, made with Sam's Club high-gluten bread flour) gets soft after it cools off.
Having just pulled yet another crusty loaf out of the oven, I'm wondering what I might be doing wrong. You see, it seems that whatever I bake, be it cake, bread, muffins... and whichever recipe I follow, I always get a crust that is a little thicker than I would care for. This is not only the exposed part of the bread (or muffin etc), but also the part that is inside any pan I might use.
Hello! I have been baking for a few months and I am really enjoying it. However, I don't manage to get a crunchy crust!
I use Richard Bertinet's dough recipes with 70% hydration, white or rye, no fats. I pre-heat the oven to 250 a couple of hours in advance, I have bricks in the oven and a big tray of lava rocks to make steam after I put the bread in the oven.
Spring is on the way!
Do I see the sun breaking through there, just above the horizon on the side of my loaf of white bread?
Have a nice week everyone!