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Re: Sourdough

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On 2025-02-08 1:50 p.m., Peter Flynn wrote:
> I love the taste of sourdough, but pretty much everyone who makes it 
> seems to want a loaf with a VERY thick and VERY hard, cracky crust. I 
> used to love that crunch too, but at my age my teeth won't deal with it. 
> That "crunch" noise is probably a denture fracturing :-(
> 
> Is making that hard of a crust A Thing with sourdough bakers? Or just 
> coincidental? Does anyone bake sourdough loaves with a crust that is 
> thinner and friable without being unchewable?
> 
> Peter
I bake mine in closed casseroles, i.e., the Lahey or New York Times
Method. The usual way is to bake with the lid on for about 25 minutes
and a further ~20 minutes with the lid off to brown the loaf. I think
if the lid-on time were extended and the lid-off time shortened, the 
crust might be thinner, but it would also be paler. Putting a couple of
ice cubes in the pot for the initial baking might also help.
Graham

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Sourdough Peter Flynn <peter@silmaril.ie> - 2025-02-08 20:50 +0000
  Re: Sourdough Graham <g.stereo@shaw.ca> - 2025-02-08 15:20 -0700
  Re: Sourdough bp@www.zefox.net - 2025-02-09 01:01 +0000
  Re: Sourdough Nyssa <Nyssa@logicalinsight.net> - 2025-02-09 10:49 -0500
  Re: Sourdough "Carol" <cshenk@virginia-beach.com> - 2025-02-09 20:30 +0000

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