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One comment about my bread crust fixed my whole process
A neighbor tried my sourdough last Saturday and said 'the inside is good but the crust tastes like nothing.' I was annoyed at first. Then I thought about it. I always baked at 450F for 25 minutes straight. She mentioned she does 475F for 15 minutes then drops to 400F for another 15. Tried her method with my same recipe. Crust actually has flavor now, darker and slightly caramelized. Big difference. Has anyone else gotten useful feedback from someone who bakes totally different than them?
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caseys3029d ago
Wait, 475 for the first 15 minutes? That seems like it would scorch the top before the inside even gets going. I had to read that twice, @grant.jason, because my oven runs hot and I'd be staring at a burnt hockey puck. But I guess that's exactly why she gets that deep color and I was just getting a pale, tasteless shell. I might try her method this weekend, but I'm definitely watching it like a hawk for the first few batches.
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