December 28, 2020 - 8:14am
How to intentionally get chewy crust?
I am tasked with baking sourdough bread bowls for dinner tonight. The dough is already in bulk and here are the ingredients:
- 280g sourdough starter
- 100g spelt
- 300g whole white wheat
- 1000g AP flour
- 35g salt
- 85g oil
- 85g honey
- 1150g water
Most posts on tfl ask how to NOT get chewy crust. But, I want the crust chewy. Although, I'm not sure how to achieve chewy crust on purpose.. Any advice is appreciated.