For the Most Crispy Bread Crust, Do This

[@bibbylord6562]

I have been using ice cubes to make my rustic sourdough loaves for about 9 months. As always, Martin is so on point!

[@KingArthurBakingCompany]

Steam really is so key! 💛 -🍮Kat

[@oxigenarian9763]

After years of failed attempts to get a rustic loaf, this method was shown to me in a video about Cuban sandwiches of all places. This video really puts a wrap on the method for me - thanks for doing this one!

[@PeterMoore-q5k]

It took me a long time and a lot of experimentation to land on virtually the exact techniques shown here. I can personally vouch that they work and produce amazing results. Martin as usual has the goods.

[@krazmokramer]

I'm just starting my Friday Challah (Martin's recipe with a few minor tweeks). Thought I'd watch this first. I use a Lodge ComboCooker ($49) upside down as my hearth loaf baking chamber (not for the Challah). I'm happy to see that ice won't crack the cast iron. This will be a new addition to my hearth loaf baking technique. I've always baked with the concept "It's done when I say it's done", and never had an underbaked or overbaked loaf yet in 25 years of bread baking at home. THANKS for this video, Martin!

[@KingArthurBakingCompany]

Woohoo! We're excited for you that Martin could "proof" a new trick for you! Please share how it "ups" your baking-game 🙌 -🥐Lily

[@lisahaber958]

The best investment I ever made on my bread baking journey is my Challenger Bread Pan that Martin demonstrated. I have made over 150 loaves in that pan with great success. In fact, I use it for all of my sourdoughs, pumpernickel, Jewish Rye, etc. If it fits, it bakes in it.

[@KingArthurBakingCompany]

You've really put your Challenger to the challenge, Lisa! 😄 It's loafly to learn how durable and versatile it is! -🥐Lily

[@l.r.2662]

That demonstration was so helpful. Thank you. Is there a better teacher out there on bread baking? I don't think so!

[@KingArthurBakingCompany]

Thanks for baking along with us! 💛 -🍮Kat

[@ropro9817]

Wow, beautifully shot close ups. My mouth was watering... 🤤

[@KingArthurBakingCompany]

😍😍 -🥐Lily

[@ginabisaillon2894]

I'm getting great results with a cheap graniteware roaster. It has a nice domed lid which I spray with water before putting it in the oven. The oven is preheated but not the roasting pan. The roaster is lined with parchment and a couple of extra rounds are added to the bottom to keep it from burning

[@terriesnow3552]

This is my go to recipe. It's the only one I can rely on. Thank you Maura and Martin!

[@KingArthurBakingCompany]

We're so glad this recipe is well-loved in your kitchen, Terrie! -👩‍🍳Morgan

[@kevinu.k.7042]

Another great video Martin - Thank you. Pain de Campagne has rye flour in it. Usually about 10% - 20% Rye. This is not Pain de Campagne, but it is a lovely loaf. Anyway, its always a joy to see how you bake and I pick up stuff too. Thanks

[@M-a-k-o]

I am amazed at the breadth of knowledge you so generally share with us, Martin. Your explanations are second to none🏆 Thans so much.

[@KingArthurBakingCompany]

Martin sure is the bread pro! We're glad that you're learning loaves of information from him. 😊 -🥐Lily

[@davidt.2309]

Another great Martin video!

[@nocturnus009]

This & that glass loaf (ciabatta?!) video are definitely on the todo cue. Thank you for walking us thru the technique. Those loafs look like what I rarely resisted when passing the Whole Foods Bakery.

[@KingArthurBakingCompany]

Our pleasure, Charles! Yes, the Pan de Cristal is gorgeous! www.kingarthurbaking.com/recipes/pan-de-cristal-recipe -🥐Lily

[@lgngrrtt]

Pan de Cristal is so satisfying to make!

[@gattamom]

I didn’t have rice flour so I used tapioca starch. Tucked an ice cube under an improvised cloche (overturned stainless steel mixing bowl) and got a lovely blistered laquered crust!

[@KingArthurBakingCompany]

Woohoo! Loafly improvising, Adriana! 😄🙌 -🥐Lily

[@KenFullman]

I don't know if it would work here, but in a recipe for really crispy batter (that called for rice flour) I found a tablespoon of corn starch to a cup of plain flour worked a treat. In case you're interested I was making Gobi Manchuria. To that flour you add a cubic inch root ginger (finely chopped), a couple of cloves of garlic, teaspoon of chili powder, salt and enough water to make it gloopy, then coat small pieces of cauliflower. Deep fry a few at a time and remove once the batter is no longer soggy. Allow to completely cool down to room temperature. (this is the ideal state to store them for later) Then add to hot oil for a second fry until golden brown. Without the corn starch it simply doesn't get that crunch. I'll be experimenting with it the next time I make bread to attempt to get that glassy finish. (I don't have rice flour either)

[@mrgreenbudz37]

Top shelf video Martin, thank you. I have been learning a lot about baking sourdough and improving with each loaf. I think I am almost ready for a used electric oven and go to open baking so that it is practical for me doing a small home micro bakery.

[@KingArthurBakingCompany]

Wow, John! We're thrilled that Martin's lessons have helped you discover your confidence and talent! We're excited to hear how your quest goes! -🥐Lily

[@alexandraholbrook2238]

Excellent video - learned so many great tips!

[@KingArthurBakingCompany]

Woohoo! We're excited for you practice these tips in your next bakes 😄 -🥐Lily

[@hollypaternostro6321]

I have always done this it’s how I learned .

[@marciamcfadden9349]

Good to know about rice flour. I'd seen it recommended, but never knew why it was preferred.

[@KingArthurBakingCompany]

We're excited for you to try it out, Marcia! 😊 -🥐Lily

[@jess3193]

I'm new to the sourdough game, so this was very helpful! When it comes to "the bread is done when I say it's done," that makes perfect sense for color/appearance. But can you overcook it??

[@KingArthurBakingCompany]

Over-baking is always a possibility. We recommend taking out the loaf when it's this lovely shade of golden-brown, at least 190F internal temperature. 😊 -🥐Lily

[@micheljodoin531]

Another amazing video ! Thank you so much for sharing your experience !

[@KingArthurBakingCompany]

Our pleasure! 😀 -🍮Kat

[@jenniferhorton14]

Do you set the bakers nearest the top, middle or bottom rack? Your Sour Dough recipe is the bomb! Also, your Spanish Glass bread is wonderful.

[@KingArthurBakingCompany]

Thanks for making us a part of your baking adventures, Jennifer! We'd recommend setting the racks in your oven so the baking vessels are in the lower third of the oven. Happy baking! -👩‍🍳Morgan

[@rokonsha]

Oh! I am soooo excited to follow this method! 😊

[@KingArthurBakingCompany]

We'd love to hear what you think, Sherri! -🍰Grace

[@fredscarberry2134]

Are there concerns of cracking the enameled pot tossing water in while so hot?

[@KingArthurBakingCompany]

Not with Emile Henry pans! They're made to withstand artisan bread baking techniques! The main thing you want to be mindful of is more drastic temperature shocks such as placing the hot pot on a cold surface, hence why martin has a potholder underneath his when on the counter. -🍰Grace

[@t24hy44]

Gorgeous loaf of bread 🥰🥰

[@jacqueshebert6445]

afaik a bubbled/blistered crust is primarily an effect of an overnight ferment in a final shaped loaf, and is considered an error of traditional technique

[@KingArthurBakingCompany]

You are correct! The blisters were traditionally considered an error in sourdough bread baking, but overtime has become desirable to many bakers and is often sought after in bread baking. Funny how that works! -🍰Grace

[@aubreymendonca9821]

I’m curious as to what temps you are using? You preheat pot to 500 then what?

[@jtee4short]

Wonderful, like attending a seminar!

[@inyounga6255]

Thank you for a great instruction video. One question - I've used the dutch oven method. When my bread comes out from the oven, it is crusty. However, as the bread cools, it loses the crustiness. Any helpful suggestions? Thank you.

[@KingArthurBakingCompany]

Your bread may just need to bake a touch longer! What you're seeing is the moisture that's still inside the loaf making its way to the surface. A longer bake will decrease the amount of liquid still in your dough once you remove it. -🍮Kat

[@inyounga6255]

@@KingArthurBakingCompany Thank you very much for your prompt response. I will give that a try. Have a wonderful Sunday.

[@AmirhoseinHerandy]

Incredible. Thank you.

[@DanielAnchondo]

Where did you get the oval brotfrom and liner? Is it the oval one on the website?

[@KingArthurBakingCompany]

Hi Danny! Yes, both the oval and round brotforms can be found on our site! www.kingarthurbaking.com/search?query=brotform#bc_product_index -👩‍🍳Morgan

[@BlueberryASMR83]

Blueberry loves food!

[@elainemccormick5719]

Would like to see a video on the rectangle cover that I purchased recently to bake artisan bread without using a pot and cover.

[@KingArthurBakingCompany]

Thanks for reaching out with that request, Elaine! We're happy to share this forward with the team for their consideration in the future! -👩‍🍳Morgan

[@bsykes50]

Great video and method. I've been baking my big round loaves in a Sassafras Ceramic cloche baker I got from KAF many years ago. I heat it to 450 as folks do with Dutch ovens. I fear it will crack from the thermal shock if I drop a few ice cubes in as you do in the cast iron covered baker. Is that fear warranted?

[@KingArthurBakingCompany]

Great question, Bill! While certain brands of ceramic Dutch ovens and cloche bakers can withstand slight temperature shocks, in general you should never introduce something cold to ceramic baking dishes when they are hot from the oven. As you said, it can cause cracks! Just as Martin adds a tablespoon of water to his Dutch oven, you could always do the same with the base of your cloche. Hope this helps! -🍰Grace

[@husnidawood7130]

Thanks you

[@mywaytocook.foodblog]

Love watching your videos ❤

[@mahaclaireelestwani649]

Can you use ice cubes with a ceramic baking stone or will that crack it?

[@KingArthurBakingCompany]

We would advise against ceramic, as the thermal shock could cause it to crack. The baking stone we recommend is made with cordierite (link to the stone in the video description). Hoping this helps! -🥐Lily

[@SamNMman505]

Awesomeness

[@codysmith4513]

Any tips on getting a blistered crust on baguettes (I know it's considered a defect). My previous bakery job made italian bread that blistered but even with steam and a stone, mine don't. All I can think might be causing the blisters is over-fermenting the dough in the cooler...

[@KingArthurBakingCompany]

Hi Cody, have you tried tossing ice cubes into the oven, in addition to steam? Also, allowing the baguettes to cool in the oven, propped open? -🥐Lily

[@codysmith4513]

@KingArthurBakingCompany I have. The only thing I can think is producing the blisters in their bread is the fact that the low hydration dough sits for over 12 hours in the cooler before preshaping and shaping. It also sits in the racks next to the oven for up to an hour before baking in the deck oven. Do you think it could be just slight over-fermentation? Thanks Lily!

[@KingArthurBakingCompany]

Great! Slight overproofing could definitely be a source of the lack of blisters. Also, does the dough come to room-temp before going in the hot oven? -🥐Lily

[@stevenmassey2276]

Did you ferment at room temperature, or in the refrigerator?

[@KingArthurBakingCompany]

The bulk fermentation of this dough is done at room temperature for approximately 12 hours, then after the dough is divided and shaped, it rests in the fridge for another 8-12 hours. For specifics on how to judge the necessary time for your dough, be sure to check out the full recipe linked in the description! -🍰Grace

[@stevenmassey2276]

Excellent! Thank you!

[@jjdawg9918]

I ran into something unexpected the other day. I made 3 identical loaves the with everything being the same except the flour(and no covering). KA AP, KA bread and KA organic. To my surprise the KA Organic had little blisters while the other 2 did not. Just to be sure I repeated the test with the same results. Are you of any reason why this may be happening with the KA organic?

[@KingArthurBakingCompany]

Incredible experiment! 😄 The formation of blisters in the dough and baking environment is the result of multiple factors, from dough activity, to the quantity of dusting flour in bannetons, to (very important) the quantity of steam which is introduced during baking. While the flours have small differences in protein and mineral content, we believe that the blisters relate more to method. Thanks for baking these with us! -🥐Lily

[@63Lsp]

I’ve made this bread three or four times. I love the flavor but have a hard time with the final cold fermentation step. I get zero rise in the fridge even though I had the massive rise in bulk fermentation. So more often than not I’m starting the bake with a near flat frisbee. The timing of this recipe is hard for me with the two 12 hour rises. I’m working on it- still great flavor, just not enough oven spring even with my covered baker and a couple ice cubes. I’ll stay at it!

[@KingArthurBakingCompany]

Have you tried moving it to a different spot in the fridge? Perhaps it's too cold! I know some things practically freeze at the top level of my fridge 🥶 -🍰Grace

[@pde442]

Awesome video

[@stevebrandt3645]

"It's done when I say it's done!"... I share the same bread philosophy. 😄

[@KingArthurBakingCompany]

Great minds bake alike! 🍞✨ -🥐Lily

[@wdobni]

nice bread....i notice that you basically use the baguette technique that they use in the boulangeries of France....its nice....the more frenchified the bread the better i like it

[@keegan0525]

Curious if you guys have tried using boiling water vs room temp. I normally use a water kettle and add a little water to my bakers because I'm too worried about temperature dropping or thermal shock. 😅

[@KingArthurBakingCompany]

We have a blog about dough temperature, including water, here! 😊 www.kingarthurbaking.com/blog/2018/05/29/desired-dough-temperature -🥐Lily

[@keegan0525]

@@KingArthurBakingCompany a great read! But I was actually taking about the temperature of the water put into the covered bakers! Ice vs room temp water vs boiling water. 🤔

[@KingArthurBakingCompany]

Oh, yes! Thank you for the clarity! 😊 We have loaves more about steaming bread here, www.kingarthurbaking.com/blog/2017/02/28/baking-bread-with-steam, and Martin's explanation of using steam at 5:14 and 12:00 of the video; the key is that the ice cubes create instant, powerful steam, explained at 6:04. Please let us know if this is what you were looking for! -🥐Lily

[@lissyniña]

Dough rose overnight at what temperature?? That makes a big difference. I can only raise my dough overnight when it's winter or fall when it's cool in the house I can't do that in the summer or even the spring because it's too warm it over proofs

[@KingArthurBakingCompany]

Anything in the range of 65-75 will be fine! -🍮Kat

[@MrMikeymoo1]

if not using sour dough starter how much dry yeast

[@KingArthurBakingCompany]

Hi Michael! Using commercial yeast here would be a pretty big experiment here since the recipe was designed to use unrefreshed sourdough starter and ferment slowly over an extended period of time. Instead, we might suggest checking out a different recipe like our European-Style Hearth Bread (www.kingarthurbaking.com/recipes/european-style-hearth-bread-recipe). The baking principles Martin shares in this video can still be applied! -👩‍🍳Morgan

[@MrMikeymoo1]

@@KingArthurBakingCompany ok great thnaks

[@KingArthurBakingCompany]

Anytime! -👩‍🍳Morgan

[@billbrookings9399]

Two questions … 1). how do you define “hearth bread” and 2) why not dust with rice flour only?

[@KingArthurBakingCompany]

1) Our definition, "It's a crusty, chewy loaf made from the simplest of ingredients and baked directly on a baking stone or on a baking sheet, rather than in a loaf pan." from our blog: www.kingarthurbaking.com/blog/2020/03/16/how-to-make-a-simple-hearth-bread. 😊 2) Using a blend helps to prevent the dough from sticking to the banneton while also not sticking to the dough too much so you still get a nice crust you can see the blisters on. Hoping this helps, Bill! Happy baking! -🥐Lily

[@JLZwissRN1950]

For some reason..overnight fermentation would be over proofed..do you ever temp your dough?

[@KingArthurBakingCompany]

If you knead to temp the dough, go for it! We have a guide for dough temperature right here: www.kingarthurbaking.com/.blog/2018/05/29/desired-dough-temperature. Hoping this helps! -🥐Lily

[@danravenna2974]

@@KingArthurBakingCompany No good. Permission denied. 🥲

[@KingArthurBakingCompany]

Sorry about that! Is this link working for you? www.kingarthurbaking.com/blog/2018/05/29/desired-dough-temperature Kindly, -👩‍🍳Morgan

[@MarkStoddard]

Spritzing and wetting loaves is a big mistake, it'll just inhibit the crust coming up to temperature so it can gelatinize.

[@KingArthurBakingCompany]

It does slow the process, but this is deliberate! This allows the interior to expand more fully without being inhibited by the too-early solidification of the crust, and also prevents the crust from becoming too thick. 💛 -🍮Kat

[@merrynferguson8045]

I get the crispiness when it comes out of the oven but once it is cooled the crispy crust that I love so much is just not there as much anymore. What I am doing wrong

[@KingArthurBakingCompany]

That can happen when the moisture from inside the loaf makes its way to the outside, and it can also result from a humid environment. Ensuring your bread is thoroughly baked and stored in a non-humid spot will help, but you can also refresh the loaf by popping it in the oven (or toaster oven) briefly to crisp back up before serving if you like. -🍮Kat

[@lindacoffin5110]

Yes! 😊

[@mabdub]

I found that this method produces hard crust not thin crispy crust. And, the crust tends to be too thick. On the second day if the loaf hasn't been consumed the thick crust becomes quite leathery.

[@KingArthurBakingCompany]

Thanks for baking this with us, CC! Which method did you use? 😊 -🥐Lily

[@mabdub]

@@KingArthurBakingCompany the one shown in the video, of course.

[@KingArthurBakingCompany]

Yes. 😊 There were three methods shown: 1) a Tbsp of water poured around the loaf in a Dutch oven immediately before baking, 2) adding ice cubes to the "Challenger" immediately before the bake, and 3) adding ice cubes at the oven to the baking stone and placing the bowl atop before closing the oven. -🥐Lily

[@burnt1ce85]

🤤 🤤 🤤

[@Cbbq]

Instead of a ss bowel, why not use a ss pan that is large enough to cover what one is baking ?

[@KingArthurBakingCompany]

Hi there! If you have an oven-safe stainless steel pan, you're welcome to use it. But keep in mind heating a pan empty can cause warping, which is less of an issue with a bowl. -👩‍🍳Morgan

[@amandahodgin9316]

I don’t have a dutch oven so I use a pizza stone and I invert a large turkey roaster over my loaf. Works great.

[@mattymattffs]

Just spritz into the pan not into the bread. Simple

[@maryjones9492]

i need gluten free recipes please

[@KingArthurBakingCompany]

Here you are! www.kingarthurbaking.com/search?query=gluten-free&filters%5Bdiet_nutrition%5D%5B0%5D=Gluten-free#recipe_index -🍮Kat

[@razawbarzingi5687]

👏👍🏼💐