The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Crust issues

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krmjo's picture
krmjo

Crust issues

 

I got a KitchenAid for Christmas and really want to make bread as I make several trips to the bakery each week. The loaf I made today came out pretty well except for 2 issues. 1. It was only about 2-3 inches high. I was making Italian bread and when proofing, the dough spread out instead of rising up. 2. The crus was very thick and hard. I wiped the bread with egg white, sprayed the bread with water, baked for 3 minutes, sprayed with water again, baked for 3 minutes and sprayed one last time. I then baked for 45 minutes. Does anyone know which of these steps caused the crust to be so thick and why my bread spread wide instead of up? Thanks for your help. This is a great site!!

jcking's picture
jcking

How hot was the oven? With the egg wash I wouldn't spray any additional water. 45 mins is a long time to bake a loaf, unless the temp is too low. Bread spread could be underdeveloped dough or poor shaping. Do you have a good bread book?

Jim

krmjo's picture
krmjo

The recipe called for the oven to be 400 degrees. I'm sure that poor shaping was definitely a factor. When I did the first rise, I just put the dough in a bowl without shaping it. Do you know of a good book for beginners? Thanks for your reply

Yerffej's picture
Yerffej

At the top of this page you will see, "Home", "Forum", "Lessons"............Click on lessons and have a good time,

Jeff

jcking's picture
jcking

I would pre heat the oven to 450°F for an hour, with pizza stone if available, then after 2~3 mins down to 425°F. Shouldn't take more than 30 mins unless it's a large loaf.

A good book for a beginner is "The Bread Bible" by Rose Levy Berabbaum. Lots of tips and techniques for the home baker and many recipes.

Check your messages in the upper left corner - I lived in Bordentown for a while.

Jim