The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

different "crusts" on sourdough with different techniques

ajrosen's picture
ajrosen

different "crusts" on sourdough with different techniques

after making over 100 loaves of sourdough bread from every author and site i have studied and tried i notice a unique difference in the crusts. It seems that the way you let it proof and "in what container" you let it proof IN makes a huge difference in the texture of the crust. The recipe itself seems to yield not much difference. For example: if u let it rise upright with what will be the top of the loaf you get a firm and crunchy crust at least in the crock pot method. If you let the bread proof in a basket wither with a linen cloth or just the rattan or coiled type the bread develops a crust even prior to the baking that the weight of the bread puts on the crust. Anyway wondered if anyone else noticed this??

Bakingmadtoo's picture
Bakingmadtoo

I think that is because a banneton/basket let's air in and moisture out, so the dough forms a skin all over, whereas a tin or bowl with no holes keeps moisture in, so only the top of the dough is exposed to the air.

ajrosen's picture
ajrosen

good point! i am not sure which crust i prefer though