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ERASMO 01-26-2009 04:19 AM

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.

Dutchoven 01-26-2009 05:13 AM

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!

CanuckJim 01-26-2009 06:48 AM

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.


ERASMO 01-27-2009 12:31 PM

Re: Heavy crusted bread.
I will try your suggestions.

james 01-28-2009 11:14 AM

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.

ERASMO 01-28-2009 11:17 AM

Re: Heavy crusted bread.
I have yet to try a sourdough. This might be a good time to make my first attempt.

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