The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

tough crust

plevee's picture
plevee

tough crust

My very aged starter developed a protease and I couldn't cure it. Baking with the new starter, which so far is a bit sluggish, I've been steaming longer than usual to give the bread more time to rise. The loaves and crumb look good and the crust isn't any thicker than usual but on the 2nd day the crust is rather unpleasantly tough. Could this be the result of the longer steaming? My breads go by feel and are ~70% hydration  three build multigrain with bread flour and whatever I have available to mill. Patsy

phaz's picture
phaz

Steam is the usual cause, as in to much and/or too long. Enjoy! 

plevee's picture
plevee

Thank you. Patsy