February 22, 2009 - 5:01pm
Crusty Country Loaf
This is a very basic simple recipe that came with my Bell La Cloche...recipe by Chuck Williams of Williams-Sonoma.
This is a straight dough...1 pkg. ady, 1 tsp. sugar, 1-3/4 c. warm water '110' degrees F., 5 cups hard wheat unbleached flour or All-Purpose flour, 3/4 tsp. salt.
Sylvia
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Hi, Sylvia.
That's the crust I want on my baguettes!
Do you credit la cloche with the crackly crust you got, or do you have another secret?
I need to know!
David
Hi David....Good Question!! Well Im not sure what exactly happens...but Im pretty convinced it's something to do with the steam coming out of the crumb into the crust and the more the bread cools the crust dries, shrinks, sings and cracks....Have you ever seen one of those dried cracked river beds in the desert? Well I think it is sort of what happens with the bread crust!! As the crust cools and dries it shrinks and cracks..maybe?? It can't be only in a La Cloche because I have had it happen with a lid on and steaming!! There must be a simple explanation!! What do you think?
Sylvia
Hi, Sylvia.
It has to do with the crust shrinking, but how to achieve it ...?
I wish I knew.
David