Tagged Questions
4
votes
1answer
613 views
Does adding oil and fats affect bread crust development?
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 ...
6
votes
1answer
623 views
Why does baking bread in a closed pot make a good crust?
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 ...
11
votes
5answers
3k views
Crusty french bread
The crust on my french bread never turns out "crusty" like it does in restaurants, what am I doing wrong?
10
votes
4answers
3k views
How to make hot dog buns or sandwich rolls with a soft crust?
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. ...
8
votes
2answers
425 views
Storing hard crusted bread
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 ...
9
votes
3answers
542 views
How to achieve great baguette crusts
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
...
16
votes
7answers
7k views
Techniques to get a nice golden-brown crust on bread
How do I make sure the crust of a baguette, etc. turns out a nice golden-brown when baking?
