Why does baking bread in a closed pot make a good crust?
I just tried a recipe for bread that suggests baking it in the oven a casserole pot with a lid (Dutch oven?)
Suddenly I have a loaf with a wonderful crust which I have never managed to do with an oven or bread machine.
I'm guessing it's something to do with moisture levels - any idea why having more humidity should produce a crust? You would think that humidity would make the bread soggier.
Best Answer
The steam should only be used for the first part of baking. Recipes vary in opinion on how long it's best to have this steam, but the range I've seen is usually 10-30 minutes. The moist baking environment allows the outer layer of dough to remain stretchy so that you maximize "oven spring" in the first part of baking. Steaming the dough also causes the starches on this outer layer to gelatinize, which is what leads to the crispy and nicely browned crust. If you continue to steam through the whole baking process, this layer will not have a chance to dry out, which is what's required for it to brown and crisp up.
This article has lots of information on how to achieve a good crust.
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Quick Answer about "Why does baking bread in a closed pot make a good crust?"
During the initial stages of baking, steam is released from the dough itself into the sealed container, which keeps the dough moist; this allows the bread to develop a crispy, shiny crust and attain maximal volume.Why do you bake bread with a lid?
A covered vessel preheated in a 500-degree oven at home functions the same way. The lid holds in the moisture given off by the dough, creating the crunchy crust as well as a dark brown color, something called the "Maillard reaction" as the heat caramelizes the sugar in the grain.What makes bread crust crispy?
As bread cools, any leftover moisture in its interior migrates to the surface. If that moisture reaches the surface and hits cool air \u2013 e.g., typical room temperature \u2013 it condenses on the loaf's surface, making it soggy. If it hits warm air (your still-warm oven), it evaporates \u2013 leaving the crust crisp.How do I get a good crust on home baked bread?
Prove your bread dough somewhere warm and draught free. Don't skip butter on top of your loaf as it helps keeping it nice and soft. However, if you really don't want to use it, try covering the loaf with a clean tea towel when still hot. This will create humidity that will soften the crust.Don't make this ONE STUPID MISTAKE when Baking Bread
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