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Questions tagged [crust]

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1
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4answers
89 views

Is there a way to make this bread recipe's crust less crunchy?

This is a challah recipe I inherited: 1 cup warm water 2 eggs, lightly beaten 2 tbsp vegetable oil 4 1/2 cups bread flour 1 tbsp sugar 1 tbsp yeast Knead, let rise, braid, let rise, ...
0
votes
2answers
109 views

Why slow ferment after shaping?

Many people say you have to slow ferment your bread after shaping to give it better flavor, but I can never understand that. Why not just slow ferment the whole batch then shape it when it is done ...
4
votes
1answer
141 views

Bread crust separated from interior

I'm an amateur baker, been making bread weekly for about 9 months now, working out of Ken Forkish's "Flour Water Salt Yeast" cookbook mostly. I had something happen to my bread this week that I would ...
4
votes
1answer
172 views

Unpleasant crust on bread

I'm baking ~67% hydration bread, following this recipe Kvali food dutch oven bread. The bread is baked using a covered cast iron casserole dish heated to 250'c, and following the cooking times ...
1
vote
1answer
86 views

How do I make my sourdough crust thinner?

I have been playing around with my sourdough recipes, and I can't figure out how to make my crust thinner. Only things I do out of the ordinary are when baking I have a pot of hot water in the oven ...
0
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3answers
2k views

Can I “fill” a chicken pot pie 24 hours before cooking it?

I have made chicken pot pie filling. I was hoping to lay the pie pastry in the pie pan, fill it with the filling, lay the second pie pastry on top, and then refrigerate the raw pir in the fridge for a ...
1
vote
1answer
139 views

Why does the crust of a freshly baked loaf of bread become less crunchy/hard over time?

Something I noticed - I bought fresh bread today from a Polish bakery/deli. It was still warm when I bought it, so it probably just came out of the oven. When I got home and tried it, it was amazing. ...
4
votes
1answer
536 views

Can I use sugar as a pie weight when blind baking at 425F?

I found a recipe by Brave Tart (Stella Parks) for pie crust that's blind baked at 350F. I'm using it for one pie but I have a Cook's Illustrated Dutch Apple Pie recipe that uses a different recipe for ...
7
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0answers
230 views

Baking beetroot in coffee crust

I've just read a blog post from Amass restaurant. I got very curious about roasting beetroot in coffee grounds as they said in the article. Looking a bit further, I've found also found an article by ...
-1
votes
0answers
225 views

Bagel Crust too Soft

So I'm out of the States for a year living abroad, and I was craving bagels so I decided to try my hand at making them. I am, however encountering a problem with the crust. Everything else about the ...
4
votes
1answer
369 views

Should I lightly boil or steam meat (eg, beef) before searing?

The common technique I know of is braising, or, basically, sear the meat (eg beef, pork, chicken), 2 minutes per side, then add liquid, cover, and put in oven at low heat for 1 - 2 hours. This works ...
3
votes
2answers
572 views

Pizza dough with sand paper texture?

Every time I have had a really good pizza (usually in Italy for some reason) there's one thing that stand out more than anything else and that's the crust. What I have noticed about those really good ...
6
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2answers
2k views

Does the “Game of Thrones” browned butter pie crust technique make any sense?

In yesterday's Game of Thrones episode ("Stormborn"), Arya Stark compliments the young character Hot Pie's most recent pie. He replies The secret is browning the butter before making the dough. ...
1
vote
2answers
360 views

Pretzel burger buns: how to make soft crust?

According to pretzel bread recipe, raw dough buns must be dipped for 30 seconds into a water with baking soda before going into the over in order for them to develop that pretzel brown crust, but it ...
1
vote
2answers
1k views

How do I maintain the hard consistency of baked bread?

When I bake artisan bread, the crust does not retain its hard consistency and by morning of the next day is already soft. I use a Dutch oven and spray water, the taste is great but the crust loses ...
0
votes
1answer
199 views

Why is my lemon pie crust so wet?

Why is my lemon pie crust wet? I am not sure what to do. I have tried many things but nothing helped. I cooled the whole pie, then refrigerated it. When I took it out the next day, the lemon filling ...
1
vote
2answers
457 views

Can I use amaretti cookies in a cheesecake crust?

I'm making a cannoli cheesecake from this recipe (http://www.delish.com/cooking/recipe-ideas/recipes/a43604/cannoli-cheesecake-recipe/). I will be adding 1-2 tsps of cinnamon to the cheesecake batter ...
4
votes
2answers
642 views

Baking - Substitutions for a gingersnap crust

I'm making a recipe that calls for gingersnap crumbs in a crust. I don't really want to make a trip to the store to try and find gingersnaps but I have graham cracker crumbs. Could I just put a bit of ...
4
votes
1answer
126 views

Pumpkin pie in a crust that requires a shorter cooking time

I'm trying to make a pumpkin pie in a crust I normally use for cheesecake, it's about 1/8th inch thick, and bakes for 25 min @ 325 and I usually top it with a nonbaked cheesecake filling of cream ...
0
votes
1answer
515 views

How to save failed pie crust dough (warm butter)?

OK, I've accidentally used warm butter in a common pie crust recipe (250 g flour + 205 g butter + salt + cold water). The dough formed before I could even add some water at it does not look like the ...
2
votes
4answers
3k views

Greasy Pie Crust

I tried making Emeril's quiche lorraine this evening. Made the dough using the ingredients specified (including 7 tablespoons of butter), but forgot to freeze the crust after putting it in the tart ...
2
votes
1answer
384 views

Pyrex pie plate on hearthstone

I recently read that one of the methods for keeping the (non-blind-baked) bottom crust of a pie from getting soggy is to preheat a baking pan with the oven and bake the pie on it so the bottom crust ...
4
votes
1answer
2k views

Sourdough Starter Crust forming

I am creating a sourdough starter and read to use a "non-airtight" container and store in a warm location for the first 24 hours before beginning the feeding schedule. My issue is that 12 hours in my ...
2
votes
1answer
2k views

Graham Crust Cheesecake is so hard to cut?

How come with I follow the instructions to the letter on the Nasbisco Graham box for the cheesecake recipe that my crust come out so hard to cut upon serving? I dont think I'm over cooking it and I ...
2
votes
1answer
9k views

Why did the crust get too hard on my Blueberry Cheesecake?

I recently made a no bake blueberry cheesecake with its crust made of cookie crumbs(Used Digestive Biscuits as cookies), Brown sugar and melted butter. After keeping the cake overnight in the ...
1
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3answers
33k views

Pizza crust too hard in home oven, how to make it softer?

I got my recipe down pretty much, tested in wood fired oven it worked great. But at home in the oven at 520F (270C), the edge crust is just unbelievably hard. I bake it on pizza stone at the bottom ...
6
votes
1answer
1k views

When does gluten start to develop in pie crust or biscuits?

To bake tender pie crust, scones, or biscuits, I've always heard that the dough should be handled and mixed as little as possible. The more it's pushed around, the more the gluten develops. There's ...
2
votes
1answer
501 views

Can I put a layer of almond paste in my tart that will not be baked?

All the recipes I'm finding are for pies where you put the layer of thinly rolled almond paste on the pie shell, add the filling and then bake. I'm wanting to blind bake my pie shell, lay down the ...
3
votes
2answers
102k views

How to heat up already baked french bread in oven to get a crispy crust

Where I live I do not have access to great quality bakery breads. Is there a way to heat up an already baked french sandwich baguette in oven to get a crispy outer texture? Water mist on top before ...
2
votes
2answers
114 views

Pie Crust — Cutting to mix

Why is cutting in butter the right way to make pastry dough?
7
votes
2answers
1k views

How can I make a super-thin, yet strong, calzone crust?

I am a relatively experienced amateur when it comes to making pizza, especially pizza doughs. I recently went to Italy and enjoyed some calzones with super-thin crusts. My standard recipe for a ...
4
votes
1answer
203 views

How to turn a large piece of meat without losing breading

I have a mustard-crusted pork tenderloin recipe that I really like, but I have a presentation problem. Basically coat the tenderloins in a honey mustard sauce, then bread with panko. These are fried ...
4
votes
1answer
791 views

Frozen store-bought pie crust

I have a store-bought frozen pie crust but no directions. Do I need to do anything to the crust (pre-bake?) to use it for a pumpkin pie?
6
votes
1answer
2k views

Reliable Cookie-to-Butter Ratio for Crumb Crusts

I'm trying to find a general and reliable Cookie-to-Butter ratio (or weights) that I can use when I make crumb crusts for no-bake pies. My old baking textbook, On Baking: A Textbook of Baking & ...
5
votes
7answers
6k views

Hard dry crusts on frozen bread

I have always frozen my bread with no noticeable difference. Some fridge freezers seem to impart a stale freezer burn flavor to lots of things, but I've never had that issue. I'm guessing it has to do ...
1
vote
5answers
4k views

How can I make my sourdough crust chewier?

I'm making sourdough bread and am pleased with the results except that the crust is too hard and crunchy. Inside it's great, moist and a good even crumb. It makes great toast too, but I would ...
1
vote
1answer
182 views

How do you get this pie top?

So I made a pecan pie, which turned out delicious. However I was not a fan of the top of the pie. How would I go about getting a top like that? How is this done in general?
3
votes
4answers
1k views

Crispier pizza crust. What surface to go for in a home oven?

After having read most of serious eats' recommendations for better home oven pizzas, I still have a question regarding the surface to be used to achieve a better and crispier crust. I am on a budget ...
4
votes
1answer
2k views

Getting some crispiness in Burgers' crust

I have been reading so much about making good burgers and after a few attempts, I thought I achieved a good level. I have been following the Serious Eats tips. But last night I went to a Burger ...
3
votes
3answers
5k views

Substitute for margarine in graham cracker crust

I have a recipe for cheesecake with a graham cracker crust, and the crust recipe calls for melted margarine. I'd like to make the recipe without hydrogenated oils/trans fats. I have butter and a non-...
11
votes
8answers
55k views

Best vegan substitute for egg wash

What would be the best way for replacing egg wash when baking bread? I've tried unsweetened soy milk but it didn't brown that well.
2
votes
1answer
230 views

How to set cookie crumbs

When a receipe uses cookie crumbs mixed with melted butter for a base, it usually requires it to go into the oven for about 10 minutes. I am wondering why it needs to go into the oven as opposed to ...
2
votes
4answers
39k 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 ...
3
votes
2answers
25k 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 ...
2
votes
1answer
1k views

Gluten Free Thin Crust Pizza - Tips and Explanation?

we have a gluten-free pizza crust recipe that works out pretty well. Since I'm relatively new to GF (we recently found out that my wife has Celiac), I'm curious as to how the recipe works and what ...
2
votes
2answers
614 views

Why do I need to put sablé dough in the fridge?

I made a sablé base for a cake last night. It was the first time I made this, so I used a basic recipe containing butter, flour, sugar, salt, baking powder and egg yolks. After everything is mixed the ...
4
votes
2answers
3k views

Could you use other liquors than vodka in pie dough?

Cook's Illustrated has developed a recipe for pie dough that substitutes vodka for some of the water, making dough mixable but developing less gluten (tough pastry). It works! Has anyone tried using ...
8
votes
1answer
4k views

When is is necessary to par bake a pie crust?

I am making small pies (in muffin tins!) for a party. I plan on pre-cooking the filling (ground beef and veggies), then finishing the pies at the location. Would it be helpful (either for transport ...
1
vote
4answers
2k views

Woodfire oven how to get crust soft and tasty

Hi I've just built a wood fire oven at home and I want to know how to get he pizza crust soft? Any tips for success with traditional Italian-style bread? Some people say to put sugar in and other ...
2
votes
3answers
3k views

How can two pies made and baked identically have differing flavor qualities?

Two pies were baked at the same time, in the same oven, on the same cookie sheet. They seemed to be equally close to the center of the oven. There was a third pie on the rack beneath them. That pie ...