03-04-2014, 07:15 PM
Crusty crust I get via using a cookie sheet that has a low lip. When the oven is hot (preheated) and ready for the dough, I microwave two cups of water for 3 minutes, getting if boiling hot, and pour that into the cookie sheet what sits on the shelf below the loaf pan(s).
I don't know why, but the steamy environment leads to a crustier crust, especially with whole or cracked wheat and other flours that are whole grain.
Butter (not margarine) melted and brushed over the top of the dough leads to a thicker crust that ends up tougher, more chewy. Egg white ends up making a crust more shinier, and and forming a harder crust which is very thin.
I used to bake with different artisan flours, specialty flours or 'hobby' flours. Different techniques lead to interesting results depending on the flour you use, the mixtures of flour.
Until my ulnar nerve transposition I did all my kneading by hand. Then I started using the hook on my kitche-aide and had to relearned how to knead dough with a machine. There were a few failures I that learning process. Too much kneading, not enough kneading...
I tend to knead it with the machine until its almost right, then dump it onto the counter and give it a massage for finishing purposes.
Understand that current weather can affect the overall texture of bread. Winter baking and summer baking can have a huge impact on the overall consistency, texture and crumb of a bread. The difference between a dry day and a rainy day can lead to epic failures or epic wins....
Humidity, and the temperature of the house as you let the dough sit for it to rise have impacts on the final outcome. Even the temperaure of the surface you are kneading the dough on can have a minor impact on how the yeasties do their thing.
My most used recipe uses half whole wheat (cracked wheat) and half white processed flour. Its over all texture, density, and crumb is acceptable to the picky person who is my roommate. I personally prefer 3/4 whole wheat with 1/4 flour, because I like the heavier density....
I don't know why, but the steamy environment leads to a crustier crust, especially with whole or cracked wheat and other flours that are whole grain.
Butter (not margarine) melted and brushed over the top of the dough leads to a thicker crust that ends up tougher, more chewy. Egg white ends up making a crust more shinier, and and forming a harder crust which is very thin.
I used to bake with different artisan flours, specialty flours or 'hobby' flours. Different techniques lead to interesting results depending on the flour you use, the mixtures of flour.
Until my ulnar nerve transposition I did all my kneading by hand. Then I started using the hook on my kitche-aide and had to relearned how to knead dough with a machine. There were a few failures I that learning process. Too much kneading, not enough kneading...
I tend to knead it with the machine until its almost right, then dump it onto the counter and give it a massage for finishing purposes.
Understand that current weather can affect the overall texture of bread. Winter baking and summer baking can have a huge impact on the overall consistency, texture and crumb of a bread. The difference between a dry day and a rainy day can lead to epic failures or epic wins....
Humidity, and the temperature of the house as you let the dough sit for it to rise have impacts on the final outcome. Even the temperaure of the surface you are kneading the dough on can have a minor impact on how the yeasties do their thing.
My most used recipe uses half whole wheat (cracked wheat) and half white processed flour. Its over all texture, density, and crumb is acceptable to the picky person who is my roommate. I personally prefer 3/4 whole wheat with 1/4 flour, because I like the heavier density....
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