12 Techniques to Achieve a Crispier Bread Crust
I remember when I first ventured into the world of bread baking. Attempting a new recipe, I'd anticipate a gorgeous bread based on the image, only to find the reality of the crust from the oven falling notably short of expectations.
Over time, I’ve learned some different techniques to achieve a crispier bread crust. Hopefully this will come in handy for you as well!
Tips for a Crispier Bread Crust:
Steam the Oven: Steam helps create moisture around the dough, allowing for an extended period of crust development before the interior of the bread fully sets. You can achieve this by placing a pan of hot water in the oven during the preheating and baking stages or by using a spray bottle to mist water into the oven before the bread goes in.
Fun fact: Did you know that professionals have ovens with steam injection systems that release water into the oven at regular intervals? These start around $2,000 USD, and can easily surpass $10,000 USD.Spray the Dough with Water: Just before placing the bread in the oven, lightly mist the surface of the dough with a bit of water. This additional moisture assists in a thicker crust development. A spray bottle with a bit of tap water will do the trick.
Preheat the Oven: Ensure that your oven is well preheated to a high temperature before baking. A burst of high heat at the beginning of the baking process contributes to the formation of a crisp crust. I promise, your patience will pay off.
Baking Stone: Invest in a professional-grade baking stone. (You can buy one on Amazon anywhere from $30-$60 USD.) Baking stones have a high thermal mass, and can absorb as well as retain a lot of heat. The stone’s surface directly interacts with the dough, providing a stable and consistent source of even heat. It ultimately helps create a crisp crust on the bottom of the bread. An alternative option to a baking stone is an inverted baking sheet.
Use a Dutch Oven or Covered Loaf Pan: Bake your bread in a covered loaf pan or dutch oven. Towards the end of the baking time, the cover is removed to expose the bread to direct heat for a controlled steam release; resulting in a crispier, hard crust.
High-Hydration Dough: Using a higher hydration, or liquid amount in your dough. This can contribute to a chewier and crustier texture. Wet doughs may be a bit messy to work with, but they result in the best crusts!
Sourdough Starter: Utilize a sourdough starter for longer, natural fermentation, which can enhance the crust's texture. Crafting sourdough starters demands time, love, and dedication—online, it has evolved beyond a mere practice into a lifestyle for some enthusiasts!
Cold Fermentation: Allow the dough to undergo a cold fermentation process, enhancing crust development. To achieve this, place your covered dough in the refrigerator overnight or for an extended period. Cold fermentation slows down yeast activity, allowing for a longer, controlled rise.
Egg Wash: Brush the dough with an egg wash (beaten egg & water mix) before baking to create a shiny and firm crust. The proteins in the egg form a thin layer on the surface of the dough when applied as an egg wash. This layer acts as a barrier, helping to seal in moisture during baking. By preventing excessive moisture loss, the crust remains moist on the inside, while the outer layer crisps up.
Score the Dough: Make shallow cuts or scores on the surface of the dough before baking. This allows the bread to expand properly and guides the direction of the crust formation. You can use a sharp knife, razor blade, or a scoring tool for clean cuts.
Ventilate the Oven: Towards the end of the baking time, ventilate the oven by cracking the oven door open slightly. This helps dry out the interior while maintaining the crisp crust.
Cool Properly: Allow the bread to cool on a wire rack. Avoid covering it immediately, as covering can trap moisture and soften the crust.
Baking is truly an experiment, a process of discovering what aligns with your preferences and the recipes you enjoy. Wishing you the best of luck with your upcoming bread endeavors!
“Bread is the king of the table and all else is merely the court that surrounds the king.”