How do ya'll make your bread so crusty and your crumb so chewy? Everything I make comes out like store bought italian bread, which isnt bad but I want that aRTisAnal bread. Edit: Thanks for all the information, I now have a friday night goal.
How do ya'll make your bread so crusty and your crumb so chewy? Everything I make comes out like store bought italian bread, which isnt bad but I want that aRTisAnal bread. Edit: Thanks for all the information, I now have a friday night goal.
Volume because I do not own a scale. Dutch oven preheated at 425F for 30 min, remove lid partway through. Forgot to score this loaf, normally do. Thanks for the steam tip, Ill look into how to actually implement that.
So I'd definitely try preheating for at least 45 minutes, up to an hour, bake the bread with the lid on for I think 25-30 minutes, and then leave it in to bake until it's much darker brown than this one. That will all help you get that fancy crust. You could also bake at a higher temp, 450 or even 500. It won't hurt if you keep an eye on it. No problem on the steam tip, that should help it cook better on the inside.
I have no idea your financial situation, but if you can get a kitchen scale, that helps a lot with consistency.
You can pick up a decent budget scale for like 10 bucks and it's a huge help with baking