for a really great crust with that bread recipie put the dough into a greased dutch oven and bake with the lid on, this seal the moisture in and gives the bread a hearty texture while the meal walls of the dutch oven crisp up the exterior.
i was a cook for 20 years so if anyone has cooking questions just DM me.
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@Krawm Woah, the mangabuddy-community is truly awesome...
I'm usually baking appletarts where I use puff pastry, mix a dough, put the cut apples on top and put it in the oven for half an hour. Yet sometimes the ground of the baked underside isn't "crispy" enough, sometimes it feels... too soft. Am I not baking it enough or is there something else?
@Decoy hmmn, honestley pastries are freaking hard to get right, when you bake then i asume youre using a baking sheet, when you bake them do you use baking parchment to keep them from sticking to metal?
you can try adjusting your cooking time and oven temp, if you bake them longer reduce the heat and vice versa if you reduce cooking time increase oven temp. also elevation will effect cook times, if you are trying to get them to puff up cover them, trapped ste4am will cause them to increase in volume.
@Krawm Didn't think about the temperature... I'll try it with temperature adjustment... but yeah I usually use the parchment in between the metal so it's all wrapped around. Never had problems with it sticking to the material...
@Reim Remig i enjoy cooking and share my knowledge with those who wish to learn or improve, to me cooking is a life skill and everyone should know at least the basics, i dont expect anyone to shoot for being a 5 star chef but there is a feeling of pride and accomplishment when you can prepare a meal and not only is it edible but those around you enjoy it.
