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A customer told me my sourdough crust was too tough to chew
They said it felt like they were 'fighting the bread' and suggested I try a longer, cooler proof. I switched to an overnight proof in the fridge and the crust is now crisp but yields nicely. Has anyone else found that a cold proof makes that big of a difference for chewiness?
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nina_johnson866mo ago
Oh man, the cold proof is a total game changer, but it's more about the crumb than the crust. That long, cool ferment lets the dough develop more flavor and a better, airier inside structure. A tough crust usually comes from baking, not proofing. You might be baking at too high a temp or not using enough steam early on. Try lowering your oven temp by 25 degrees and throwing some ice cubes in a tray underneath.
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lilys826mo ago
Haha bens81, always the expert witness!
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the_nathan6mo ago
My last loaf had a crust you could use for armor. @nina_johnson86 is right, I definitely need more steam.
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