How to Get Cracks on Bread Crust
Have you heard the “song” of bread? It’s a beautiful symphony of pops and crackles from the crust, caused by the contraction of the bread’s crumb (interior) when the crust is too rigid during cooling.
To achieve cracks on your bread crust, you may apply one or more of the following tips:
- Avoid ingredients with greater water retention properties including higher protein flours;
- Decrease the hydration or water content of your dough;
- Use a convection oven;
- If using a convection oven, space your dough apart from each other to allow the oven to properly circulate the air;
- Thoroughly bake your dough; too much moisture in the loaf during cooling results in a soft crust;
- Allow your loaf to cool in the oven with the door ajar for several minutes;
- Cool your loaf on a rack in a room with low humidity and temperature;
- For a thin, crackly crust that’s distinct to baguettes, increase the intensity of the steam (injected during the initial phase of baking) but for a shorter duration.
If you have any other useful tips to get your bread singing, please feel free to comment below. Thank you!
Author: Zita (bakingbadly)
Published: January 4th, 2014
Last Modified: January 29th, 2014