March 17, 2017 - 1:45pm
Light weight, crispy crust
What factors in a recipe contribute to achieving a light weight crispy crust as opposed to a heavy tough chewy one in a dark colored artisan bread? What kind of flour? Small amount or average amount of yeast? Biga or not? How much rising time? Other? I bake in a clay cloche - bottom very hot. Top soaked in water 20 minutes at room temperature. Thanks!
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I have one bread I make (a multigrain with a Stout pre-ferment) that got a much lighter, crispier crust when I swapped out half the high-protein bread flour for unbleached AP flour. The crust was too tough and chewy with all bread flour and now it's gorgeous. Just one thing to try. :)
Thanks much Lazy. WILL try.
Jim Burgin
makes for a lighter crust.
Baking method has a great influence. Temperature, Steaming or not and length of steaming will directly affect the crust outcome.
Crispy crust can also be had if the loaf is baked a second time just to warm it up before serving. A quick douse under water before entering a hot oven will restore a day old chewy dried crust to crispy.
Good tip Mini Oven. I will have to try that on the day old loaf I have at home.