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I finally figured out why my sourdough crusts were always too thick
For months, my loaves were coming out with a crust you could use as a roof tile. I kept seeing other bakers online skip the ice cubes in the Dutch oven, and I was doing it too. Turns out, that steam in the first 20 minutes is what makes the crust expand before it hardens. I started adding 3 ice cubes under the parchment paper last week, and the difference is crazy. Has anyone else found a better way to get that perfect chewy crust?
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simon_carr15d ago
Wait, doesn't the ice cube thing just make it soggy? I get what you're saying, but my crust got way better when I stopped fussing with extra steam and just baked hotter, like @xena582 kinda did by changing her flour. Sometimes the fix is simpler than we make it.
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xena58215d ago
That "crust you could use as a roof tile" line made me laugh. I had a similar problem with my focaccia turning out more like a cracker. I was so focused on the oven temperature that I forgot to check my flour. Switched from all-purpose to bread flour for the higher protein, and it made all the difference for the chew. It's wild how one small change can fix everything.
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