Hi, I recently bought this loaf, it's amazing, real sourdough (independent bakery) but it's got a soft crust. What's the technique? Do they bake slower? My crusts are always solid to get the loaf baked through.
Is it simply because they use professional steam injection ovens?
by Mike02345
4 Comments
You can mist your own loaves after they come out of the oven. I do that sometimes or I’ll butter them if they’re sandwich loaves.
It can be a bunch of things. The mix of flour, gluten development, spraying water on the loaves before baking or even during, baking duration and temperature uniformity in the oven. If it’s an independent bakery, I am sure they are proud of their work – just talk to them if you can 😃
Crust should be thin and crisp when fresh but softens depending on length of storage and ambient humidity
Hmm for me it is just the amount of time I bake outside of the dutch oven. I bake 12 mins for soft crust, 15 mins for hard crust. And these 3 minutes difference doesn’t seem to affect the interior for me.