Bread

You are reading a single comment by @Bainbridge and its replies. Click here to read the full conversation.

•

Well_is_it

I've struggled with getting really nice, thick crusts in the past. Using steam as well.
Is it just a case of leaving it in longer – like an hour?

Crust is always delicious straight out of the oven but quickly goes soft. Not bad, just soft.

•

Bainbridge in reply to @Well_is_it

How hot are you baking and for how long?

•

Well_is_it in reply to @Bainbridge

Depends on the bread but for a standard bloomer, about 40-45 mins at 250.

Just doing a bit of reading, sourdough banneton loaves (what I'm aiming for) get done at 220 for an hour and sometimes a bit more at a lower temp after that, leaving to cool in oven etc.

About

Avatar for Bainbridge @Bainbridge started