About temperature, steam and the crust.
I'm wondering about temperature, steam and the crust.
So by now I'm baking very pleasant loafs. and they also look good (most of the time:).
I'm using DO or covered baking trays to deal with steam, as I could not get other method to work as good in my gas oven.
A professional baker I met other day looking at my loafs said I should bake them more, darker, to achieve full potential of taste. So now, I'm on this quest.
But I have had some to though (hard?) crusts before. Perhaps to thick also. And as long as I enjoy a though crust, when it is to much it is, well... to much.
So my goal is to achieve a darker thin crust without it becoming to hard to chew. Which makes me wonder.
(my usual bake is about 50 min at 240c with 20 min covered)
1. How does the temperature plays with the crust. Better a long baking colder? Or a shorter hotter?
2. Hoe does the time covered plays?
3. Does the flour used to shape helps the crust to become thick?
And another point. Does the crust becomes softer as the bread cool and the time passes? Are those dark baked loafs very hard when they come out of the ove, and becomes nice cooling?
Well those are the things that crossed my mind. But as I don't know... please enlighten me in this though crust matter.