Crust Improvements?


(twodown02) #1

Making no knead sourdough. Excellent flavor but too crusty, crust is tough, especially on bottom Using Pampered Chef stoneware loaf pan. Any suggestions on crust improvements?

Have baked covered for 30+ mins and lessened uncovered.


(Paul) #2

Try lowering your temp (a fair bit) and extending the baking time.

In the recipe I put on Breadtopia, to get a somewhat less crusty crust, I use 20 minutes at 450f covered and then 30 minutes at 400f uncovered. You could experiment with even lower temps.


(wendyk320) #3

Thanks for the suggestion, Paul. I’ve had the same problem and will trying lowering the temperature mid-way next time.


(Jude) #4

I totally agree with Paul. Every oven is different so you need to experiment to find what works best in yours. 450 for the first 20 minutes covered and another 20-25 minutes uncovered works in my oven.


(twodown02) #5

I have lowered temp, etc but crust on bottom and to some extent sides is still tough, not light as I would like. I’m wondering if it is my baking vessel. I have tried two vessels. I’ve used:
Pottery we bought at a craft fair that came with a beer bread recipe
Pampered Chef Clay Bread Loaf pan

I read about getting moisture into oven, we have electric oven.
Maybe my crust just is at it is too. Not sure, but I’d like to get a crust more like SF sourdough we used to get in Seattle :slight_smile :slight_smile:

Any other suggestions?