January 21, 2017 - 5:29pm
NK Bread in Dutch Oven
Hard thick bottom and top crusts on first two attempts making NK Bread in Dutch Oven. Temp. 450 30 min. with cover on and 20 min with cover off. Dutch Oven resting on baking stone. Need help.
Francola
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You can put your bread in a plastic bag after it cools or you can include things such as milk or fats in your recipe for a more tender crust. Brushing the loaf with butter or milk right after baking will work too.
I find the bottom crust much better if I do this. I usually spritz the top lightly with water before I place in DO but not sure if this is really necessary, I just prefer it that way.
Good luck and happy baking
Leslie
So it's clear, I'm not saying there's nothing you can do, but rather that you're somewhat limited in terms of how much less crusty your results can be with any given recipe.
You can try moving your stone as already suggested. You can also try baking at lower temperatures and/or incorporating something like oil or fat that will soften your dough overall.
cut the time down to 18-20 under the lid at 450 F and 5 minutes with the lid off at 425 F and then take the bread out of the DO and finish baking it on the stone for another 7 -9 minutes. It is usually 255 F at that time for a loaf that is 40% whole grains, 750 to 800 g at 75% hydration.
Otherwise the crust is too thick, crunchy and too brown.