The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Crust

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Dave W's picture
Dave W

Crust

I seem to have trouble getting a good crisp crust, I use a Neff double fan oven. Ive tried putting a pan of water in at the bottom and removing it after 15 mins or so but the crust is always soft after cooling the bread, any ideas how to remedy this anyone ? also when I use a proving basket the bread  is always very floury on the surface no matter how much I remove the exess, any ideas on that one ?


Cheers


Dave W

qahtan's picture
qahtan

Turn off the fan/convection programme and use a cloche.....qahtan


 


sourdough.jpg image by qahtan

light-zone's picture
light-zone

is that the only possible reason for softening crust? I think there is more to it. I notice that real crispy crust comes with the proper baking time. If I under bake my bread by only a few degrees, The top center of the loafs crust will be softer than the sides. I'm baking my bread in a Romertopf, and the baking time for MY oven needs to be 15 - 20% longer than the recipe generally calls for.

apprentice's picture
apprentice

You don't say what types of bread you're baking. Some are never going to have a crisp crust, at least not on the order of a lean baguette. Some ingredients produce a soft crust. That's one of their functions. Fats, honey, milk, some glazes, etc. Not an issue in your case? Just wondering.

montanagrandma's picture
montanagrandma

works for me when doing french breads or baguettes. I slash and then egg wash, bake 20 min, re-do the egg wash and cook to completion. My breads always come out with a shiny crisp crust. By the way, I do not use any water in the oven. Seems the egg wash keeps my bread soft enough for good oven spring.

dghdctr's picture
dghdctr

If you plug "steam" into the search box, possibly with other modifiers, you can find some old and recent threads that discuss your options.