Crusty

Having just pulled yet another crusty loaf out of the oven, I'm wondering what I might be doing wrong. You see, it seems that whatever I bake, be it cake, bread, muffins... and whichever recipe I follow, I always get a crust that is a little thicker than I would care for. This is not only the exposed part of the bread (or muffin etc), but also the part that is inside any pan I might use.

December 18, 2009 - 7:16am

ejm

baguettes and a ring

I'm really excited about this crusty loaf that I had formed into a ring. The bread turned out fabulously. I used a relatively new way of shaping that I learned from watching this YouTube video and then left the shaped bread in the fridge overnight and baked it the next morning. The crust is even more caramelized and crispy and the crumb has a wonderful nutty flavour.

We served this bread for a recent festive dinner with an appetizer of Moules Marinière (mussels poached in white wine, butter, onions, garlic and parsley)

bread recipe based on the baguette recipe in The Bread Bible by Rose Levy Beranbaum
blog from OUR kitchen: Moules Marinière (WHB#214: parsley)

We loved the Mussels so much that we think we'll serve them (with more of this bread) for Christmas Eve dinner. And maybe again on New Year's Even dinner too....

-Elizabeth

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Please take a look at my annual Advent calendar (but don’t even THINK about peeking ahead).

Advent calendar

(edit: ooops, I forgot to sign my name)

My First Sourdough Bread

Forums:

Sourdough and Starters

Today I made my first sourdough bread! The starter had been bubbling for almost 11 days now, so I decided to give it a try. At first it didn't rise much. I guess I simply didn't knead it properly in the beginning, but by the time it came out of the oven there was a queue waiting to take a bite out of it. I got the recipe from here.

Here's the loaf when it came out:

Advice needed on recipe.

Forums:

General

Hello everyone!

I'm rather a novice at baking and I love experimenting, but I would like other people's opinions before I try out the following recipe. Truth be told, I made it up myself. I'm going for a white bread loaf with a relatively moist inside and a crispy outside. So please give me some advice and any critique is welcome!