The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


robadar's picture

Thin vs. thick crust

November 27, 2010 - 8:20am -- robadar

I have made many artisan loaves, sourdough and bread made with with pre-ferments,  baked them on a stone in an oven with steam.  My loaves always have a thick crunchy crust, which is great most of the time.   But How do I get a thin, crisp, crackling crust, such as one would find in a tender baguette with creamy crumb and delicate, crisp crust?  What's the secret variable? 



GregS's picture

How do I get a shiny bubbly outer crust?

October 20, 2010 - 10:04pm -- GregS

I'm reasonably happy with the interiors of my recent sourdough boules, but the exteriors are depressing. They are brown to dark brown, flat, dull and smooth. No golden glow, no little bubbles under the surface. Looking at the photos on TFL makes me afraid to even photograph mine! What variables contribute to an attractive crust on a white flour, French-type boule, batard or baguette?

Thanks, as always


nextguy's picture

Crust problems with my mini-baguettes

September 13, 2010 - 7:20am -- nextguy

Hi all,

I am a new member but a longtime reader.  I have been making my own bread now for several years.  Only recently have I started being more scientific about my technique and ingredients and this weekend I tried a 75% hydration recipe consisting of the following poolish that I let ferment on my countertop overnight (ended up being exactly 9 hours):

Mini Oven's picture

Bread Bottoms - looking at the underside

August 13, 2010 - 1:57am -- Mini Oven

Bread Bottoms   What do they tell us?  Lots of information there yet we tend not to show them.  Yet we flip over a loaf as soon as we have it in our hands, many times before it lands on the cooling rack.   Some bottoms we don't see, others we do.  Dark, they speak of a hot oven; pale, a cooler one.   The hallmark of an English muffin > two bottoms.  They also leave clues as to what surface the loaf was baked.

In a discussion on evidence of the use of baking parchment, the subject of wrinkles came up.

008cats's picture

Humid day, company on way...

August 3, 2010 - 9:29am -- 008cats

Hi! I am baking up some lovely loaves for company tonight, and wondered what would help keep the crust crisp on a humid day.

Room temp is about  80 or so, but basement is about 70 with dehumidifier running.

All boules are variations on basic lean sourdough @ 73% hydration. First one is coming out of oven; any advice for cooling and storing?



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