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How to Make the Crust Crispier on a Hearth Bread

v
Velda Mae Nov 10, 2006 08:48 PM

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?

  1. p
    pastrytroll Nov 12, 2006 02:53 AM

    Did you all see the NY Times article on a new method for getting crispy crust bread without reatively ineffective ways to produce steam?
    You need to set up a userid (free) to read this:
    http://www.nytimes.com/2006/11/08/dining/08mini.html?ref=dining

    there is a great thread on this board, and it seems to be the moethod (wet dough, heavy pot, lid) that produces the crust.
    http://www.chowhound.com/topics/show/...

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      Procrastibaker Nov 12, 2006 12:49 AM

      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.

      1. d
        dotMac Nov 11, 2006 05:26 AM

        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.

        1. UnConundrum Nov 10, 2006 10:58 PM

          Steam in the oven, hot enough temperature, and long enough bake. If it's not what you want, let it cool, and then put in for a short 2nd bake.

          1 Reply
          1. re: UnConundrum
            yayadave Nov 10, 2006 11:17 PM

            Steam in the oven. When I turn the oven on, I put a baking pan full of water on the shelf below where I'm going to put the bread. By the time the oven is at temperature, it's got a lot of steam. Then I just let the pan in there until the bread is done.

          2. sweetie Nov 10, 2006 09:30 PM

            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.

            1. ipsedixit Nov 10, 2006 09:20 PM

              Add some moisture to your oven, i.e. ice cubes. Or just splash some water on the crust.

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