The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Flying Crust

bshuval's picture

100% Rye problems

November 15, 2011 - 8:58pm -- bshuval

Hi all, 

I love rye bread, especially 100% rye bread. It is, however, proving to be tricky to make. Having received Hadjiandreou's book recently, I decided to follow his recipe (multiplied by 1.5 to fit in a 4.5 by 8.5 inch pan). In the following, "rye flour" means whole-grain rye flour. 


qahtan's picture

Same old problem, so same question

July 19, 2011 - 9:27am -- qahtan

Please, please some one tell me why  I am getting flying crust again, I have been making bread of various kinds for years and years, then one in a while I get this ugly flying crust.  what am I doing to cause it.

 I cut into a new loaf a couple days ago and there it was the whole top, so I just pulled the whole top crust off. help...    qahtan

rowejd's picture

Flying Crust Yet Again...

June 20, 2009 - 7:17pm -- rowejd

Please Help me with my flying crust problem!

I've posted on this before when I was using the sourdough recipe from Richard Bertinet's book CRUST.  I always had flying crusts and concluded that my home wasn't cool enough for the super-slow rising time, thus over-proofing.  Now I'm not so sure that was the problem and here's why...

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