How to Make the Crust Crispier on a Hearth Bread
I made a raisin pecan rye bread today and the crust was not at all crispy, even on the bottom. I used an oven thermometer to make sure I was baking at the correct temperature and an instant read thermometer to check the internal temperature of the bread. Any suggestions for how I can achieve a crispier crust next time?
Rye bread tends not to have a very crisp crust. It also depends what other ingredients are in the bread. Fats and sugar, will inhibit the forming of a crisp crust. Perhaps rye flour has more natural oils.
I've heard of a slight spray of vinegar being used as a trick to get a crisper crust.
I think I recall spraying the bread lightly before baking, then once halfway through?
It was in a book by a monk on bread baking.
In addition to the steam suggestions, I'd use a good thick baking stone. They're kind of engergy wasters as you have to heat them for about 1 hr. before baking, but they do a make a difference. I like to bake the bread for about 15 min. on a baking sheet on the stone and then slide it right onto the stove itself once the loaf is sturdy enough.
Did you all see the NY Times article on a new method for getting crispy crust bread without reatively ineffective ways to produce steam?
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there is a great thread on this board, and it seems to be the moethod (wet dough, heavy pot, lid) that produces the crust.