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PSA: Took me 3 tries to figure out why my sourdough crust was too soft
Kept getting a pale, soft crust on my loaves after baking for 45 minutes - turned out I wasn't adding steam in the first 15 minutes. Has anyone else dealt with this or found a better method for getting that dark crackly crust?
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willow11426d ago
Oh I actually saw something about this on a baking podcast last week. They were saying that the crust going soft can also happen if your oven temp is off or if you're not preheating long enough. I started putting a cast iron pan in the bottom of my oven during preheat and then dumping ice cubes in it right when I put the loaf in and it made a huge difference for me. Do you have a thermometer to check your actual oven temp?
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cooper.phoenix26d ago
Nah, I mean is a slightly soft crust really the end of the world though lol? Like yeah it's nice when it's all crispy but unless you're entering a baking competition who cares that much. I feel like people get way too obsessed with tiny details sometimes. You put all that work into the dough and the shaping and then you worry about ice cubes in a pan lmao. Just eat the bread it's gonna be good either way.
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