I've tried baking bread many times, but it never really works. My dough rose well, and the inside is okay, but the outside isn't crispy; it's always more like a stone. I can never get the crust right. What am I doing wrong? What do I need to consider?
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Hi! Always have problems with the crust, have recently baked my bread in the bureau or in the Roman pot – since then it works with the crust!
This is because the oven in the household has nothing to do with the oven of a baker! You can’t set a train and the temperature is not the same as the baker.
So you can only approach. The bread from the baker will always be different from self-made bread.
Dough guide, sourdough preparation and the action of the dough, do not get as a layman. After all, the baker learns 3 years and is only bachelor and never learns!
My son’s a bakery.
Look at Lutz Geißler. Not for free “Brotpapst” 🙂
https://www.ploetzblog.de/