The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

different "crusts" on sourdough with different techniques

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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