2
votes
3answers
6k views

How do I get crispy but thin bread crust?

On a handful of occasions I've had bread in a restaurant where the crust is thin but very crispy, almost as if it had a couple layers. It looks crackly and gives easily to pressure. It's not a thick ...
2
votes
2answers
3k views

How is baking bread in a ceramic pan different from using a metal one?

I just used my ceramic bread pans for the first time. The top crust was just like it used to be when I baked with those cheap metal pans with the stick-free surface that I'm wanting to avoid now to ...
4
votes
1answer
1k 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
811 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
6k views

Crusty french bread

The crust on my french bread never turns out "crusty" like it does in restaurants, what am I doing wrong?
11
votes
4answers
5k 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. ...
9
votes
2answers
654 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
1k 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 ...
19
votes
9answers
17k 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?