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Heavy crusted bread. - Forno Bravo Forum: The Wood-Fired Oven Community



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Heavy crusted bread.

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  • Heavy crusted bread.

    I have made several batches of Pagnotta bread with a Biga. The bread turns out good tasting but I cannot seem to get a good thick crust. I have been steaming the oven, etc. but the crust always seems to come out chewy and we like a thick hard crust. Can anyone make a suggestion on what technique to try. I am cooking in a WFO.

  • #2
    Re: Heavy crusted bread.

    If you want a snappier crust you have to finish the loaves in a drier oven...steaming is good but you will have to vent it about half way through the bake time or even earlier. I would suggest you do everything as you have been except, half way through just tilt your door out on the oven to vent the steam. I think you will get what you are looking for, if you want it deeper and harder then the next time vent a minute sooner.
    Hope this helps!
    "Making the simple complicated is commonplace; making the complicated simple, awesomely simple, that's creativity. " Charles Mingus
    "Build at least two brick ovens...one to make all the mistakes on and the other to be just like you dreamed of!" Dutch


    • #3
      Re: Heavy crusted bread.


      You're right on as usual about the steaming and venting. If I want a thicker crust, I vent halfway through as you do, but I also push the loaves toward the back wall for the last few minutes of the bake. It's always hottest there with my oven.

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


      • #4
        Re: Heavy crusted bread.

        I will try your suggestions.


        • #5
          Re: Heavy crusted bread.

          I have also found that it is easier to get nice thick, crunchy crust with sourdough recipes.

          Let us know how it goes.
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          • #6
            Re: Heavy crusted bread.

            I have yet to try a sourdough. This might be a good time to make my first attempt.