Its been a while since I've created anything on the forum, but have looked and used many a recipe for breads from this site. I am living now in Arkansas in the Delta were its very HUMMID and have had wonderful luck with sourdough starter and sourdough bread, its soft and its different tasting everytime I make them because of the weather of course. I take these and sell them at the local farmer's market along with cinamon rolls and yeast bread.
The problem im having is getting the crust to be hard, i use he watet in the oven and it turs out great I even leave them out or put them in a paper bag for a couple days but its still soft-my clients have not complained. I did have a request for a hard crusted bread and I know that french bagett is hard crtusted, however i do not have a French Bread holder-if you know what I mean a cilinder to keep the bread round while rising. Anyone here have any suggestions on tricks on doing without this?
Appreciate answere in advance...
After cooling period, you have to leave hard crusted breads outside, and soft breads inside a bag.
You can purchase baguette pans for home use to get that rounded baguette shape. Otherwise you'd use a floured couche to keep the baguette shape.
I live in SE Michigan and i can tell from on days with increased humidity, it does indeed affect the outcome of our breads. on a day to day basis our breads turn out jsut fine, but when you have the days that are so humid the fog up the glass...you can bet a dollar or two your gonna get soft crust no matter what. I have yet to find a way to combat this, its rather anoying!!!
http://www.thefreshloaf.com/node/21151/homemade-baguette-pans
Thanks all of you. I have tried to leave the bread out for a couple days-and as soon as I put it in a plastic bag it turns soft again. I never had this problem in WV were there is very little hummidity.
I will be trying it maybe without the water in the oven? maybe this will help the crust harden? I will also be trying the french bagette this week, will let you know how it turns out.
selling them as a bread to pop into a hot oven for 10 minutes before serving. Put a sticker on the bag (like the one that seals the folded over bag) with quick instructions. Something like:
"We know our baguettes are good but if you like yours crust crispy style, remove the bag and pop them onto a hot (350°F) oven rack for ten minutes! Careful when removing, Enjoy!"