October 31, 2015 - 9:26pm
Soft crust from Dutch oven?
I've had some experience with bread in the past and done OK with it, mostly from the BREAD ALONE book. I was recently given a copy of FWSY and decided to try Ken's methodology with the Dutch ovens. I followed the recipes religiously and while the bread tastes great I find the crust too thin and flexible for my taste, almost like a tough outer skin. I properly cooled my loaves on racks but after several attempts always the same result, any advice?
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How dark do you bake it? You could try baking it a little longer. Also, when you are done baking, take it out of the pot and place on the oven rack, turn off the oven, crack the door oven open a bit with a wooden spoon and leave the loaf in the oven for at least 10 minutes.
I'm not familiar with the recipe but are you removing the lid from the D.O. partway through the bake? I find they need to bake 30 - 40 minutes with no lid on.
I bake it 30 w/lid and then without until dark, perhaps another 20-25, seems like both of you think it needs more time out of the DO. I'll try it this week and report back, thank you.
RR
I'm not sure what temperature you bake at but the recommendation that was posted a week or two ago was to drop the temperature and to remove the lid after 8-10 minutes when previously I was leaving it for at least 15 minutes. I now start the bake covered at 450 degrees F and then remove the lid after ten minutes. I drop the temperature to 400 or 410 depending on the flour. That is making a big change for me in terms of crust.
The trick seems to be finding the perfect combination of lid on, lid off and temperature adjustments.
Kathyf has more experience with baking the Forkish method than I do. I am curious as to what kind of crust one should expect with the Forkish method.
I've been following the book, baking at 475.
Is your lower temp method giving you a crisper crust?
Where are you located? I am at higher elevation. To get the crusts I like I bake @ 485 and remove the cover at 25 minutes. To KathyF's point even before you do a cool down, I would suggest a few minutes after you have removed the cover to crack the door again and let off the steam from opening the DO. Keep an eye on the glass and if you get more moisture build up vent again.
I'm on the coast of LI Sound but about 600 ft elevation so I don't think that's a factor. Since the first post I made a large loaf of 40% whole wheat in a 1kg round, tasted quite good but the crust was soft until 2 days later, it finally got crackly and the crumb was not at all dry.
Trying another batch of Saturday White now with some Red Mills organic, will try the extra time with the top off.
thanks,
Rob