Hello,
The crust of my loaves is quite thin and softens fast. I would like to achieve a crispier and a bit thicker crust. I currently apply steam to my oven for 20 mins and then remove the steamers. I continue to bake the loaves for ~5 min without steam. If I leave them baking for longer than 5 minutes without steam the crust turns black. Ay suggestions would be greatly appreciated.
Thanks!
When you say the crust turns black do you mean the entire loaf, or the bottom? If the bottom, where in the oven do you set your rack. Also you’re only baking for 25 minutes total? Not enough. I usually bake 20 minutes covered and 15/20 uncovered.. and what temp are you baking at? What’s the bread type?
7-8 minites should do the trick. some folks here go beyond 10 but 20 minutes is basically steaming the bead the whole time. Also keep in mind that only a small amount of water is needed. depending on you system only a few ounces is needed. I use only 2 ounces for example. water expands greatly and just a tad will fill the oven. good luck !