How to make good crusty bread?
I have recently acquired a new KitchenAid and been experimenting with making bread over the past two weeks. I tried a couple of different French baguette recipes but have been unable to get the right crust thickness. The bread is definitely crusty but generally, the crust is thick and gets stale rapidly. I would like to have a thinner crust. Any suggestions on how to control for the crust?
Also, what do you wrap your dough in when letting it rise? I’ve been covering a bowl with a towel or plastic wrap but am unsatisfied, because it seems to be too drafty. Thanks.
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I concur. The big ovens that professional artisan bakeries use (mostly made in France and very expensive) have highly complicated steam-injection systems that are absolutely essential to achieve a crust that is thin and crispy. I was just in the bookstore yesterday, looking at a book called Crust and Crumb, in which the author states that it is entirely possible to achieve that kind of crust at home, and provides details for how to do so. I didn't have time to read the whole thing, but you might consider one of the methods from the previous posts here or from a book such as Crust and Crumb. I personally am a little dubious, but as an avid home bread baker am interested in pursuing it myself ...
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re: ptridel
Crust & Crumb's author also wrote the Bread Baker's Apprentice--I've followed his detailed & precise instructions for steam-assisted baking from BBA, but it's not even close. A damn good crust is created, but it only begins to approach the commercial crust. Still, BBA & Crumb/Crust are excellent books...I finally feel like I know what's going on with my dough and can turn out good bread with little trouble after reading both.
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That elusive crust is in part created by a commercial steam oven. Various baking books give instructions on simulating a steam injection oven...some put a black iron skillet on the floor of the oven, then add boiling water or ice cubes to the skillet when the bread is put into the oven. You might try something like a La Cloche, a two-part clay baker. Good luck, I've been trying for years now and can't even get remotely close to NOLA-style french bread crust, which is shatteringly thin and very crunchy.
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chowser
Mar 5, 2007 08:04 AM
I use the method in the Best Recipe. I heat up the oven w/ a stone loaf pan in it (they suggest a regular loaf pan). After putting the dough on the flat stone, you add 2 cups of boiling water to the loaf pan.
For rising, they suggest lining a colander with a floured towel and then gently covering with aluminum foil. The colander supposedly lets the dough get air.
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You'll need to also place that bowl in a draft-free place. Inside the microwave (without any power, of course) is a good one.
To help achieve that crisp exterior as well as the light, holey interior, Put a metal baking pan on the bottom shelf while you are heating the oven. Immediately after you place the loaves on the upper rack, toss several ice cubes into that pan on the rack below and close the oven door as quickly as you can. The ice in the hot pan will create the steam you need for that traditional crust.
I save the shower caps you get in hotel rooms. I use them to put over the bowl of rising dough. I spray the inside of the shower cap with my Misto to keep the dough from sticking to the shower cap.
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