The Fresh Loaf

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Help! My bread tastes ok on the inside but the crust is extremely tough and the bread is horribly mishapen

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TPinson's picture
TPinson

Help! My bread tastes ok on the inside but the crust is extremely tough and the bread is horribly mishapen

I've been baking for a little while now and have recently graduated from the "quick breads" to do longer breads with starters/bigas/etc.  I tried Floyd's Pain de Provence recipe ( http://www.thefreshloaf.com/recipes/paindeprovence ) and here is what was the result:




 


Now, granted, I realize that I crafted the wrong shape (forgot that the model was a round rather than a loaf), but I wish it could at least look like a decent loaf.  Based upon the results, does anyone have any idea what I might have done wrong?  I did the steam thing with a pan of water and cooked on a sort of baking stone.

oriole's picture
oriole

How long did you let it rise on the second proof--after you shaped it?

TPinson's picture
TPinson

I believe it was for the recommended time.

md_massimino's picture
md_massimino

I've read that if you steam the oven too long it will make the crust too crunchy so I steam at the beginning and normally remove the steam element after about 10 minutes or so.  I have had pretty good luck with this method as the crust is always just right.


Also, for the shape you might need to add more surface tension when you crease the dough during loaf shaping.  My loaves always seem to want to blurp down to a flatter ciabatta-type shape, so I've been concentrating on this as of late.  I've watched this video like 100 times to get his technique down


http://www.thefreshloaf.com/keyword/backhomebakery

TPinson's picture
TPinson

I tried your steam recommendation and also tried adding more surface tension on the "Daily Bread" recipe and it turned out fantastic.  Thanks!


I also think that I needed to knead (haha) a bit longer on this one, or at least I should have learned how to do the folding method.