August 25, 2016 - 12:32pm
Really tough crust
I just finished a boule with and unusually tough crust. Any pointers are welcome
I started with a 600 Gr loaf of AP flour & 450 gr of room temp water (70 deg +/-). I let it set at room temp for 24 hours. At the beginning I did some stretch and folds in the bowl. When I turned it out after 24 hours I had a very wet dough but not unmanageable. I did 2 back to back S&F with the bench scraper and then put it in a bowl for 1 hour while preheating the oven and 4 quart DO. I came out looking real nice. Crumb looks good with no huge holes but plenty of holes. The taste & texture of the crumb is good. I like a tough, chewy crust but this one is extremely tough.
Any thoughts, pointers, etc. No photos.
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Check out this article from Shipton Mill for some possible insight > http://www.shipton-mill.com/baking/how-to-bake/a-guide-to-a-better-crust.htm.
That was interesting. I bookmarked it and will look at the other pages. Thanks
Tom
or container overnight, it will soften the crust by morning. The loaf moisture works back to the surface if there is any and will soften the crust.
much Mini. It made me realize that I let the loaf sit on the counter about 18 hours. Normally 1-2 hours then one small slice to test. Then it goes into a plastic cake container.
And Lazy Loafer, had a little time to browse thru the link you provided. I like the site. Thanks.
Tom