The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Thinner Crust

April 27, 2020 - 8:31am
wkirspel's picture
wkirspel

Thinner Crust

I've used several different recipes in making sourdough bread. Teresa Greenway. Patrick Ryan. Others.

I've always been happy with the crumb and the texture. And the flavor has always been good.

My only complaint is that the crust is always too hard and thick. I've used several baking methods. Cast iron pots. Ceramics. Baking stone with a roasting pan covering the loaf and a steam pan.

What approach could I take that would result in a crispy but thinner crust?

Thanks.

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newchapter's picture
newchapter
Apr 27 2020 - 10:06am


This recipe gave me a really nice crispy thin crust, when I baked it, last week.  It was the first time I used this particular recipe, for sourdough.  I have no idea why I neglected to bake the basic sourdough, for so long.  I guess I was so excited to try out some of the more unique (to me, at least) breads, in the book.  Anyway, I liked it so much, I am baking it again today, coincidentally.
newchapter's picture
newchapter
Apr 27 2020 - 10:08am


newchapter's picture
newchapter
Apr 27 2020 - 10:09am


newchapter's picture
newchapter
Apr 27 2020 - 10:10am


newchapter's picture
newchapter
Apr 27 2020 - 10:17am

Also, I am fond of using perforated Baguette pans for this bread.

wkirspel's picture
wkirspel
Apr 27 2020 - 11:46am

Thanks! Looks like Peter Reinhart's recipe? Bread Bakers Apprentice or Crust and Crumb?

I have perforated pans so I can try it.

Do you use his barm or your own sourdough starter?

newchapter's picture
newchapter
Apr 27 2020 - 1:06pm

You guessed it!  

I have two barms; one of my own, and also Peter Reinhart’s.

So far, while using his Basic Sourdough Bread, I have only used his barm.

Meat5000's picture
Meat5000 (not verified)
Apr 27 2020 - 12:25pm

For thinner crusts I avoid floured surfaces or rolling in flour before baking. I also bake on 325deg or 350deg.

You can also add a tray of hot water to the oven to keep the crust moist during baking. This might help.

wkirspel's picture
wkirspel
Apr 27 2020 - 12:37pm

How long do you bake at 350°?

Meat5000's picture
Meat5000 (not verified)
Apr 27 2020 - 12:45pm

At 325 50 minutes to 1 hr.

At 350 about 50 minutes.

At these temperatures the loaf will be fine up to around 1hr 15. You only need to tap the base and check for a slight firmness and a hollow 'knock'.

Loaf should be dead centre of oven and a tray of water helps. Placing tin on a heavy tray can help base to bake at lower temps.

algebread's picture
algebread
Apr 28 2020 - 12:25am

Gluten development is key.

This thread is an excellent resource: http://www.thefreshloaf.com/node/54803/chasing-thin-crispy-not-thicktough-dough