The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


Jeff Klemetsrud's picture

the perfect crust for an aussie meat pie

June 7, 2012 - 7:59pm -- Jeff Klemetsrud


I am testing recipes for an aussie pie, meat pie that is. I want a light crust with good flake that will not give out to the saucy goodness that will be seen on the bottom; possibly some yeast. I do want to try and minimize the fat ( I know that is what gives crust the great flake)

nowhereman's picture


March 9, 2011 - 5:47am -- nowhereman

Hi everyone, back again...hope you are all good and well...

I'm still having problems with overly tough crusts, I have tried the following so far...


Steam pan

Water spray at various points

Leaving the oven door open after baking

Putting the loaves outside to cool

Oil instead of floar coating

Flour instead of oil

Slightly higher hydration

Slightly lower hydration



Egg white only

Egg yolk only

water with salt in

water without salt

deliberate underbaking

Gourmand2go's picture

Baking in a Toaster Oven

May 7, 2010 - 9:03pm -- Gourmand2go

Hi all

After two frightening hydro bills, I decided that I needed to investigate more energy efficient methods for baking small items.  Typically I would heat up my full-sized conventional oven to bake a crust for cheesecake which would take 10-15 minutes after preheating for probably 15-20 minutes.  I still intend to use my large oven for bread, but I suspect many other things could be done more economically in a counter-top oven.

Subscribe to RSS - crusts