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Add chewy crust chapter

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Hendrik Kleinwaechter
2022-04-29 14:36:40 +02:00
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book/troubleshooting/misc.tex
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@@ -392,5 +392,29 @@ made with such a starter. The flavor when taking a bite
is incredible. It nicely plays with soups as well. Just take
a bit of this bread and dip it in your soup.
\section{My crust becomes chewy}
Depending on which style of bread you are making a
thick crackly crust is sometimes desired. The crust
of your bread is created during the 2nd stage of the
baking process once the steaming source of your
oven has been removed. The dark colors are created by
the process known as {\it Maillard reaction} and then followed
by another process known as {\it caramelization}. Each
color of crust offers the taster a different aroma.
What happens quite often is that the crust becomes chewy after a day.
Sometimes when baking in the tropics with high humidity the
crust only stays in this stage for a few hours. Afterwards
the crust becomes chewy. It's no longer as crisped compared
to the moment after baking. Your dough still contains moisture.
This moisture will start to homogenize in the final bread and
partially evaporate. The result is that your crust becomes chewy.
Similarly when storing your bread in a container or in a plastic
bag your crust is going to become chewy. I have no fix for this yet.
I typically tend to store my breads in a plastic bag inside of my fridge.
This allows the moisture to stay inside of bread. When taking a slice
I always toast each slice. This way some of the crispness returns.
If you know of a great way please reach out and I will update
this book with your findings.