The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Crust challenge

Jim Burgin's picture
Jim Burgin

Crust challenge

New to artisan baking, I have been struggling with tough chewy crust that stresses my jaw.  .  Can someone recommend a recipe that uses only white unbleached All Purpose flour with a12-16 hour poolish and produces CRUST that is thin, crackly, and will not send me to my dentist.  I bake using a cloche.  Thanks much!  Jim Burgin

Comments

IceDemeter's picture
IceDemeter

Just in case you didn't open it from the front page, there is a blog with a recipe and baking procedure that might work for you: http://www.thefreshloaf.com/node/51548/lactic-sordough-bread

It looks like it could be a solution for you, although it means abandoning the cloche.

Jim Burgin's picture
Jim Burgin

Thanks much, Ice.

Jim

Arjon's picture
Arjon

baking at a lower temperature will tend toward producing a less crusty loaf.

Note that there may be trade-offs; e.g. you might have to accept less boldness. 

Jim Burgin's picture
Jim Burgin

Thanks Arjon.  What is "boldness"?

Arjon's picture
Arjon

basically refers to baking until the crust becomes dark. All else being equal, a bolder loaf will be somewhat more crusty. 

dabrownman's picture
dabrownman

This bread has a thin crispy crust that goes soft as it cools.  Bake it at 425 F F with less amount of time under steam and that should do it.  The other thing to do is to wrap the bread in plastic wrap when filly cool and lket it sit for 12 hours to redistribute the moisture back to the crust and soften it,

Doc.Dough's picture
Doc.Dough

when it comes out of the oven should do the same thing as wrapping it in plastic - produce a soft crust.
A little fat in the dough also helps to tenderize the crust.