May 16, 2010 - 7:16pm
Thick or Thin/Crispy Crust
I notice that the crust on most of my breads are thick and chewy. It develops nicely, but I want to achieve a think and crispy crust, this is my biggest complaint in the house. Quite tough to chew. Crumbs are developed well, now I just need to work on getting the crust in the right texture. Help?
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I'd like an answer to that question also.
Explain your bread. Is it wheat, rye, sourdough, yeast leavened, do you steam, what is your steam time if you do?
Generally though, the longer you bake your bread the thicker a crust you will have, this is quite logical. However if you steam your bread, you will still be baking the bread through to the center without forming a crust. So steaming your bread as it bakes (or brushing it regularly) might get you the thinner crust you want.
Alternatively, rye and sourdough, tend to have chewier crusts, an intrinsic quality to the cultures they encourage I suppose.
--Chausiubao
I was referring to the white breads, batard or baguette. They tend to have thicker crust compare to what I like. As for steaming, I usually spray water on the dough before putting in, 10 minutes prior to baking, spray into the oven, probably about 5 times, every 10 minutes of baking, spray 10 minutes. My baking time is usually between 30-40 minutes, as my oven's temperature is off by about 10 -15 degree celsius. I'm usually able to get the golden colour, with a little shine using the spray.
Hi,
I wonder if you have any "skinning" of the dough during proof?
This will be a barrier to the thin and crispy crust you want.
good oven steaming is advisable, but looking after the dough during proof is essential, otherwise; the damage is done
Best wishes
Andy
that's interesting. If I'm understanding you correctly, the skinning your refer to is a layer of skin forming after the final proof? Most of the time yes, I do, not thick though, a thin layer if I proof it just nicely. You mean the skin will thicken as it is being baked? I see. But if I don't get the skin, I won't be able to score very well I realise. So, what should I get upon final proof?
Is skinning of the dough during proof from the humidity being too low? What is the ideal humidity for proofing? I think I have read 80%.
Hi ZD,
85% would be better. A very minimal amount of skinning might be ok, but I'd do whatever to try and avoid it over prolonged proof.
Excessive skinning will always produce a horrible leathery crust.
Cheers
Andy
1. Now for harder question, for nonprofessional home proofing do you have any humidity controlling advice or tricks?
2. Is a wavy cut when I slash at an angle for baguette from skinning?
Greg R
Hi Greg R,
Well, Andrew Whitley used to recommend a plant propogator, like so:
The temperature is set for c26*C; there is space for water underneath the green vented bases.
Large plastic boxes with tight ilds are great. For more effect insert a bowl of warm water and fasten a light bulb higher up the box. If that's too powerful, then house in a cupboard which is warmed with the use of lightbulbs, or a hot water tank.
The real secret is to keep the proving environment warm, but not hot, and to ensure no draughts, especially cold air, get anywhere near the proving bread.
also, try to avoid excessive final proof time. Less than 2 hours is best; over 3 and the dough is more likely to be deteriorating.
Any good?
Best wishes
Andy
ps I don't understand question 2. sorry.
What is the problem with too much humidity? Say 100% that might happen in tightly close proof box.
Question 2 restated. When I slash my baguettes before baking I am often getting a none straight line. It looks like a sin-wave or an ocean wave. I now think it might be from the dough drying or "skinning".
Greg R
What about throwing over a damp cloth, I do see a lot of instructions talking about that? Although I guess there's very little control over the humidity level. I do realise that even if I were to put in the fridge for cold retard, I usually put a damp cloth over the clear wrap that covers the bowl, perhaps I was imagining, but it seems to help the dough from skinning. As my early days baking seems to create a thick skin like what you mentioned, over proofing, and it dries out.
I think if you try the Magic Bowl Technique, you will be closer to the crust you want.
Patricia
Patricia - tell us more about this tecnique?
If you put "magic bowl" or "magic bowl technique" in the TFL search bar, you'll find tons of information on it. Suffice it to say, the method was introduced by Susan of San Diego (not to be confused with Susan of Wild-Yeast).
Happy reading!
Eric is always stating that, calling it "Magic" but Susan got it from Martin's comment here.
http://www.thefreshloaf.com/node/296/baking-covered-earthenware#comment-753
This is the first thread on the subject in 2005. Enjoy!
Does this mean the dough developes a dry crust while in the final ferment?
Thanks,
Patricia
This I bought from Fantes. It works great for everything except pan breads and higher profile breads. Rolls and most of my rye free form doughs fit nicely under. If the temp is a bit cool, I position a small heating pad under the pan on Low.
Jelly Roll Pan with Plastic Lid, 13x18x1"
$17.99
#3622
Pan is 13x18x1" high,
Made in USA
Heavy gauge aluminum,
Lid extends 1" over the pan's edge,
Heavy plastic for transport and storage only,
5 year limited warranty
Also called a half sheet cake pan
I will think about getting one.
Greg R.
5.5 quart plastic storage container at Walmart for a few bucks and I use it all the time to proof my dough. Works like a charm and the dough doesn't skim over. Just my $.02