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The Crust - Forno Bravo Forum: The Wood-Fired Oven Community

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I'm Peter Reinhart! Ask Me Anything! Monday, February 15, 2016 7:00-8:00 pm EST

To kick off our AMA feature, we have invited author, chef and master bread maker and host of Pizza Quest, Peter Reinhart, to be our first host! Peter will be in the Forum on Monday, February 15th, from 7:00 - 8:00 pm EST. If you are unable to be online during the live session, you can post your questions in the sticky post. Peter will answer those questions during the live session on February 15th. You can view Peter's answers to your questions as well as what happened during the live session in the session thread.

Ask Me Anything New Forum Feature

You will notice a new forum at the top of the main page called, "Ask Me Anything". This forum will be used for live one hour "Ask Me Anything" (AMA) sessions hosted by people who are knowledgeable in different areas pertaining to wood fired ovens. How it works:
- Each AMA will have a "sticky" thread where the community can post questions they would like answered during the live session. This will allow everyone to participate even if you can't be online for the live session. These questions will not be answered by the host until the live AMA; if you need an answer quickly, you should post it in the appropriate Forum area for the community to respond.
- Another thread will be posted for the live AMA. Registered users who are logged in during the live session can interact with the host by asking questions and receiving responses.
- The live thread will remain in the AMA forum to view after the session.

We hope you enjoy this new feature! Please let us know if there is a topic that you'd like to have as an AMA and we'll look for a host!

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The Crust

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  • The Crust

    I've been making a series of loaves where I do the final proofing in a banneton, turn out the dough, slash and bake. The previous tips have all helped and I'm getting more consistent.

    One thing that seems to change for loaf to loaf is the crust. It's consistently crunchy and crusty, which is good -- but it can really change from bake to bake. Last night, I made a seriously crustly loaf and I want to replicate that more consistently.

    My question is what are the factors that determine the texture and thickness of the crust? Temperature, baking time, dough, etc.

    Is there a way of describing, or analyzing how the crust sets and forms, so that you can control it better?

    James
    Last edited by james; 05-25-2007, 01:08 AM.
    Pizza Ovens
    Outdoor Fireplaces

  • #2
    Re: The Crust

    James,

    Back up and running at last, but today is a bake day, so little time. Crust thickness has to do with several things, but if we leave the actual formula out of the equation for a moment, we can look at three things: temperature on the hearth, steam and baking time. For a thicker crust, it's best to bake at a lower temperature for longer. Also, if you vent the steam as soon as the loaves show color, they will finish in a drying environment and produce a crunchier crust.

    Having said that, however, the formula also affects crust. A loaf with some percentage of, say, AP flour or Durham flour, will result in a thinner, crackly crust. The more whole grain the flour is, the more substantial the crust.

    How dat?

    Jim
    "Made are tools, and born are hands"--William Blake, 1757-1827

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    • #3
      Re: The Crust

      Ahhhh. I see.

      Lower, longer, drier give you a crunchier crust. That would explain last night.

      Thanks again Jim. This is very, very helpful.
      James
      Pizza Ovens
      Outdoor Fireplaces

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