The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

crust

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MNBäcker's picture

No decent crust on French Bread

December 4, 2011 - 11:34am -- MNBäcker

So,

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.

Sheps's picture

Everything is too crusty!

November 30, 2011 - 5:54am -- Sheps
Forums: 

Hello all!

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.

elledeca's picture

Where to rest my loafs for good crust?

September 14, 2011 - 12:46am -- elledeca

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.

Baker Chris's picture
Baker Chris

I'd been struggling a bit with overly-moist crumb.  After trying varied and long proofs (which did not significantly improve the crumb), I focused on making sure my levain was fully ripe and my dough properly developed in the bulk rise, plus a full proof step.

 

Problem solved.

cranbo's picture
cranbo


On my search for a specific type of sandwich roll. A good description of what I'm going for:



  1. chewy but light inside

  2. crust that is very thin, slightly crispy, shatters into big thin flakes then you bite in or tear off a piece, slightly leathery too with a little bit of tug

  3. crust finish is yellowish & golden.


Tried Norm's rolls sans onions, but didn't achieve the result I was looking for. The interior of the Norm's hard roll was too fluffy, too hamburger bun-esque, with insufficient chew. The crust was not bad: it had the right thin leatheriness, some of that tug, but did not have that shattering quality that I'd like to get. Will try to post photos in a bit. 


I think I might have to try the Kaiser Roll recipe. As far as crumb goes, I think I might have to try a preferment (sponge, etc) of some sort to help with the chew & flavor. Any other recommendation for recipes to try would be appreciated. 


 


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