Thinner Crust

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wkirspel on 27 Apr 2020 at 08:31

I've used several different recipes in making sourdough bread. Teresa Greenway. Patrick Ryan. Others.

I've always been happy with the crumb and the texture. And the flavor has always been good.

My only complaint is that the crust is always too hard and thick. I've used several baking methods. Cast iron pots. Ceramics. Baking stone with a roasting pan covering the loaf and a steam pan.

What approach could I take that would result in a crispy but thinner crust?

Thanks.

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This recipe gave me a really nice crispy thin crust, when I baked it, last week.  It was the first time I used this particular recipe, for sourdough.  I have no idea why I neglected to bake the basic sourdough, for so long.  I guess I was so excited to try out some of the more unique (to me, at least) breads, in the book.  Anyway, I liked it so much, I am baking it again today, coincidentally.

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newchapter on 27 Apr 2020 at 10:17

Also, I am fond of using perforated Baguette pans for this bread.

Thanks! Looks like Peter Reinhart's recipe? Bread Bakers Apprentice or Crust and Crumb?

I have perforated pans so I can try it.

Do you use his barm or your own sourdough starter?

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Meat5000 on 27 Apr 2020 at 12:25

For thinner crusts I avoid floured surfaces or rolling in flour before baking. I also bake on 325deg or 350deg.

You can also add a tray of hot water to the oven to keep the crust moist during baking. This might help.

At 325 50 minutes to 1 hr.

At 350 about 50 minutes.

At these temperatures the loaf will be fine up to around 1hr 15. You only need to tap the base and check for a slight firmness and a hollow 'knock'.

Loaf should be dead centre of oven and a tray of water helps. Placing tin on a heavy tray can help base to bake at lower temps.