Home Bread-Bakers v104.n006.2

Re: Limp Crust on high hydration breads

"Werner Gansz" <wwgansz@madriver.com>
Sun, 18 Jan 2004 08:39:36 -0500
Philip,  You might try getting an instant-read thermometer and checking the 
internal temperature using your normal baking method.  If it is in the low 
end of the fully baked range, say 195 F (measured when you are ready to 
remove the bread from the oven, not just opening the door), you might try 
bring the temperature to 200 or even 205 F.  Reinhart's BBA suggests 205 F 
for ciabatta which is probably similar is texture and shape to your 
bread.  The higher internal temperature should drive more moisture out of 
the bread.  There is a tradeoff here; getting the crust to crisp might 
alter the texture of the crumb.

BTW,  I freeze nearly all my breads since one batch of most recipes is too 
much for just the two of us.  Freezing crisps most crusts.  I double wrap 
the breads with the inner wrap being aluminum foil so that I can just toss 
the loaf (or slices), still in the foil, into a toaster oven.  Once the 
bread is thawed, I unwrap the bread and let it rest uncovered in the warm 
toaster.  The crust will be much crisper than fresh.  Overall, it is not a 
good as freshly baked bread but still a lot better than any bread you can 
buy wrapped in plastic in the supermarket.