How do I make my sourdough crust thinner?
I have been playing around with my sourdough recipes, and I can't figure out how to make my crust thinner.
Only things I do out of the ordinary are when baking I have a pot of hot water in the oven to increase humidity, I spray my dough with warm water in the last hour of rising. I also add citric acid for more tang.
Does anyone have any suggestions?
Best Answer
Use less sourdough, and stop adding humidity to the oven?
Both sourdough cultures and increasing oven humidity are ways bakers use to increase the crust thickness and crunch. If you want thin-crusted, soft bread, then you're doing all the wrong things.
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Quick Answer about "How do I make my sourdough crust thinner?"
Why is my sourdough crust so thick?
Baking Time and Temperature will Affect the Thickness of Bread Crust. Once the initial crust formation time is over, your bread is busy cooking on the inside, but as the crust is already developed, it will continue to harden and thicken during that time.How do I thin out bread crust?
A pot or cloche The ultimate way to develop a thin crisp crust has to be the use of a baking dome/cloche or pot to cover the baking bread and will even work in a leaky oven. This prevents early crust formation, the loaf achieves greater volume, and the grail of the thin crisp crust is usually achieved.How do I make my sourdough crust less tough?
How to soften a crust that is already hard?What can I do if my sourdough is too dense?
A dense sourdough sounds like the bread is under-proofed. Try increasing your bulk-ferment. A too-short bulk ferment or an immature starter that wasn't quite ready to bake with can be the cause of an under-proofed dough. Read the snippet on proofing above and make sure you give the yeast enough time to rise.Sourdough Bread Crust Experiment | When should you uncover? | Foodgeek
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