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Are there any tips to getting a crisp crust?
Choose a bread that does not have a high amount of fat (or sugar). Spritz the shaped, risen dough with water just before placing it in the oven and steam the oven (using boiling water or ice cubes poured into a preheated pan on the floor of the oven). Leave the oven door partially ajar for the last 5 to 10 minutes of baking. Bake the bread until it is 212°F. so that residual steam inside the bread does not soften the crust on cooling.
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hey jim, might want to try storing bread in a paper bag, or rolled up in parchment paper. Anything to eliminate moisture, plastic bag, is a no no.
len
Reply to this Posted by: len serpe | February 4, 2007 11:25 AM #
Hi
I was trying to find a similar answer this evening, before I retire to bed. I have only baked four, yes count them four loaves of bread so far. The last three had very nice hard crusts after I baked them.
I put them in a baggy and lo and behold them next day when I checked, the crust was soft. Bummer. I also read to cool bread for three hours before cutting. i figured this was to let them temperature go down before bagging with the heat and moisture. But it happened again. My prize winning crust went limp overnight.
It was so good last night after three hours, I nearly ate a half. I just couldn't stop eating it it was so good. I don't think I have ever enjoyed bread as much as last night. Kind of justifies the nearly $400.00 I just spent on my new KitchenAid Pro 600 in White.
So How do I keep the crust hard after it comes out of the oven that way?
Jim
Reply to this Posted by: jim2100 | February 3, 2007 11:50 PM #