Blow Torched Crust anyone?
For some years I've been struggling to get a thin crusty finish to my baguettes and loaves.
My oven only goes to 250 degrees C.
I usually use a cloche or Emille Henry Baguette 'cloche', but sometimes use lava rocks for steam.
If I push for a crust I tend to get a thick crunchy crust which my wife doesn't like, but she charmingly says this is a, "little too artisan for me."
Recently I have been looking at sous vide methods and 'reverse sear' methods for meat. One opf the ways of getting the Maillard reaction is to finish the meat with a blow torch.
I am wondering about baking my baguettes to a decent 96 deg C internal temp and then finishing them with a blow torch.
Has anyone tried this?
Is it a hanging ofense?