Bread

You are reading a single comment by @kboy 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.

•

kboy in reply to @Well_is_it

How do you store it? We keep ours out, cut side down, and the crust is nice and chewy for day. The crispiness goes, but I wouldn't say it goes soft

•

Well_is_it in reply to @kboy

I store it the same way. The issue is more that the crust is just very thin (more of a skin) and goes from crispy to flexible within an hour. I want to get that nice thick layer of crust that stays chewy/crunchy.

About

Avatar for kboy @kboy started