Make’n’Tell Day 16: Dough I Know You?
February 17, 2014 § Leave a comment
Yesterday I did something I haven’t done in a very long time: I baked bread. I used the baguette recipe I posted about a while back, but I’ve made some slight modifications in process since then. See, it turns out that most bread recipes are written with instructions to maximize crustiness. I guess most people like a really crunchy crust? Not me (or my kids): I want my bread moist and chewy and not ripping up the roof of my mouth. I can eat me some Cap’n Crunch if I want that.
So. I went back to those recipes and books and I paid special attention to the bits that were emphasized for crustiness: baking on a stone, steaming (with a pan of water in the oven), and painting the dough with a coat of water just before baking. Then I stopped doing all of those things, and now I have bread with perfect — for us — crust. It’s chewy and delicious, but not at all crunchy. I don’t use any water, either applied to the dough or to steam, and instead of baking on a stone I bake on parchment paper on an airbake cookie sheet (or in a loaf pan).