New answers tagged crust
In my experience you have 3 choices. Lightly spray with water, oil of your liking (olive, canola, grapeseed, or sunflower not vegetable, and lastly, my favorite, brush on lightly sweet unsalted butter. Preheat your over to 350 degrees F (give or take 25 degrees) and do not keep in oven more than 5-7 minutes depending on how round your bread loaf is. ...
Increase the amount of Semolina flour to strengthen the dough. I use 3/4 semolina and 1/4 cup Whole Wheat and 2 and 1/2 cup White flour. Too much hydration will add to the ripping and a tight gluten bond will resist stretching and want to spring back. To get a thin stretchy dough that is very relaxed I added a process the works well to provide a slight ...
I know this is an old question, but I make a wet dough, wetter than usual, and then cook it in a dutch oven, taking the lid off for the last 15 mins of cooking. Thin crust and crispy, every time.
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