Finally nailed my sourdough after 6 trys (butter vs oil on the crust was the real battle)

So I had to pick between brushing the loaf with melted butter or olive oil before baking. I went with butter, figured it would add more flavor, you know? The first 5 loaves came out dense as a brick, but this time with a longer proof and my kitchen at 74 degrees, it actually got that nice spring. The crust came out golden and a little chewy, which I love. It's not bakery perfect, but it's the first one I didn't feel like tossing in the trash. Has anyone else had better luck with oil for a crunchier crust?

2 comments

2 Comments

ericfox21d agoMost Upvoted

Butter steams the crust soft, oil lets it crisp up like frying.

stone.jesse21d ago

Man, I've been testing this with my cast iron pan for like two months straight. Butter gives me this golden crust with great browning, way better than what oil does. If you get the pan hot enough and don't crowd the thing, the moisture from the butter cooks off before it turns the crust soggy.