If it's true that we eat with our eyes, there are few things more delicious than a shiny, deep-fried, bubbly crust on a piece of sourdough bread.
But making bread with such a crust can be difficult to do at home without the benefit of the professional steam injection ovens that bakeries use for their loaves. If you regularly bake sourdough, you probably already know the importance of steam AND the different ways you can make it in your home oven. But if your crusts are still missing those crispy bubbles, our Martin Philip has instructions on how to get a fluffier crust on your bread.
His three essential tips:
- Use as little flour as possible on the outside of your loaves
- Bake in one covered baker
- Add ice or water to the covered oven while the bread is baking
But that's not all you can do to ensure your bread has a bubbly crust. Martin shares more tips and tricks for achieving a great crust in the video below:
Cover photo by Martin Philip.
