The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

crusts

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Jeff Klemetsrud's picture

the perfect crust for an aussie meat pie

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

Hi,

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

Crusts

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

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


Milk


Egg


Egg white only


Egg yolk only

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.

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