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Table of Contents:
- How do you prevent thick crust on bread?
- Why is my artisan bread crust so hard?
- Is it best to cook sourdough straight from the fridge?
- How can you tell if sourdough is proofed?
How do you prevent thick crust on bread?
If you bake the bread in a fitting pan and tweak the recipe, you can get thin, almost non-existant crust, but also soft, like sandwich bread....Some options:
- Wrap or otherwise enclose the bread in foil while baking.
- Place the bread on a cookie sheet. ...
- Place the bread inside the pot and seal the top with foil.
Why is my artisan bread crust so hard?
Baking quick breads at too high temperatures can cause a hard outside crust. Most quick breads bake in a moderate oven (350°F to 375°F). ... Check the oven temperature to see that it matches the temperature set on the oven dial. Adjust the oven dial up or down to correct the oven temperature.
Is it best to cook sourdough straight from the fridge?
Letting your sourdough prove in the fridge is a way of slowing down the rise, so that you can bake it when you are ready. ... Leaving it to rise in the fridge overnight means you can just pop it into the oven the next morning.
How can you tell if sourdough is proofed?
Poke the dough lightly with your finger and take note of how the surface of the dough bounces back. If the indent comes back quickly and disappears, the loaf is not proofed enough and needs an additional half-hour (or more) proofing time. If the indent doesn't bounce back, your loaf is over-proofed.
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