I had recently started baking bread and I have read up a lot on developing a great crust. Generally it involves steam in the oven at the beginning of the baking process, high even heat and etc. I ...
I just tried a recipe for bread that suggests baking it in the oven a casserole pot with a lid (Dutch oven?) Suddenly I have a loaf with a wonderful crust which I have never managed to do with an oven ...
The crust on my french bread never turns out "crusty" like it does in restaurants, what am I doing wrong?
Whenever I make sandwich rolls, the crust ends up too thick and too crispy. I've tried a few things, such as a moister dough, but I can't seem to get a combination of a hearty bread and a soft crust. ...
I'm currently baking a batch of sourdough bread. My last batch turned out perfectly with a hard crust and chewy inside. My problem is how to store the bread such that the crust stays hard. If I put it ...
I have baked baguettes a few times, the recipe I used was something from the net which might or might not be good. It went like this: 13 dl wheat flour 5 dl clean, cold water salt, some olive oil ...
How do I make sure the crust of a baguette, etc. turns out a nice golden-brown when baking?