The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

how the get the similar effect on the crust

hamidnankali's picture
hamidnankali

how the get the similar effect on the crust

hi everybody

I like to have similar crust effect (i mean those cracks not the scored part) but i have no idea how to achieve one, i appreciate if anyone can help

 

BreadLee's picture
BreadLee

It looks like they just squeezed and mashed the bread after it cooled. 

The Roadside Pie King's picture
The Roadside Pi...

That was my assessment also!

pmccool's picture
pmccool

to form a thin, crackly crust like that.  The bread shrinks slightly as it cools, producing the “alligator” effect. 

Paul

G. Marie's picture
G. Marie

I get that crust when I make Carol Field's Pane di Como from The Italian Baker and I over proof the loaf.