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My stepmom's one sentence about my bread crust really got to me
She watched me pull a sourdough loaf out of the oven and said, 'it looks like a football that got left in the sun.' I was doing the classic wet towel steam method and my crust was way too thick. I switched to adding a tiny pan of boiling water at 450 degrees instead, using my Dutch oven at the bottom rack, and the difference is night and day. Anyone else get crust advice from a non-baker that actually worked better than the pro videos from Portland?
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rowan_ross1mo ago
My crusts looked like deflated basketballs until my neighbor who burns toast told me to stop opening the oven every five minutes. Tried her advice and suddenly had a crackly, thin crust that actually made that satisfying sound. Now I take bread tips from anyone under the assumption that even a broken clock hits the right time twice a day.
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