The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.


Dave W's picture
Dave W


I seem to have trouble getting a good crisp crust, I use a Neff double fan oven. Ive tried putting a pan of water in at the bottom and removing it after 15 mins or so but the crust is always soft after cooling the bread, any ideas how to remedy this anyone ? also when I use a proving basket the bread  is always very floury on the surface no matter how much I remove the exess, any ideas on that one ?


Dave W

qahtan's picture

Turn off the fan/convection programme and use a cloche.....qahtan


sourdough.jpg image by qahtan

apprentice's picture

You don't say what types of bread you're baking. Some are never going to have a crisp crust, at least not on the order of a lean baguette. Some ingredients produce a soft crust. That's one of their functions. Fats, honey, milk, some glazes, etc. Not an issue in your case? Just wondering.

montanagrandma's picture

works for me when doing french breads or baguettes. I slash and then egg wash, bake 20 min, re-do the egg wash and cook to completion. My breads always come out with a shiny crisp crust. By the way, I do not use any water in the oven. Seems the egg wash keeps my bread soft enough for good oven spring.