I notice that the crust on most of my breads are thick and chewy. It develops nicely, but I want to achieve a think and crispy crust, this is my biggest complaint in the house. Quite tough to chew. Crumbs are developed well, now I just need to work on getting the crust in the right texture. Help?
Today I made Eric's Fav. Rye (from TFL) and all appeared to go well --- until I pulled the loaves out of the oven and sighed at the pasty-looking, not-at-all-brown crust. It was steamed for the first 10 minutes at 370, then 30 additional minutes at 370 (per the recipe).
A couple of weeks ago I had the same result with an experimental sourdough I made (Eric's is also sourdough-based with a yeast kicker).
I very rarely have this happen with a sandwich loaf, but maybe once or twice in several years.
My daughter and I have been working with artisan breads for about 8 years and we still have not mastered the crusty crust and the "ear" that forms on the crust from slashing. What is the secret to consistantly making bread like this?
I love all the discussions on TFL. One I haven't seen yet is a primer on how to taste bread in the same vein as how people learn to taste wine. Not sure if there are any competition judges that want to weigh in here, but here are a couple things I came up with that contribute to the overall bread experience.
Overall color of crust and crumb
Holes and airiness
Taste and complexity
We do pizza about once a week at my house, I usually use a crust that is really tasty and comes out quite nice, slightly crisp and chewy.
However, a couple weeks ago my daughter said she wanted hers thinner, crisp and crunchy, Cracker like.
I have tried rolling/stretching the dough, Pre-baking, oiling. These didn't do it, so in my never ending quest to win father of the century I am turning to my friends and peers here in TFL for help.
I need a recipe for the ultimate crispy, crunchy, cracker like pizza crust.
I’m having a problem with undone inside with very done crust. I’ve been baking PR’s basic sourdough formula and using dmsnyder’s steaming method. For my last and best effort, I pre-heated for and hour up to 515º (by thermometer), pre steamed, then inserted dough and lowered temp to 450º. I used convection bake. The crust was quite brown at about 30 minutes, but the internal temp was only 165º. I went another 3 min., as more would have totally ruined the crust. Got it up to about 185. My sense is to use an even lower temp. What do you think?