Crusty On Bread

I met someone who didn’t care for a hard crust on bread. This was news to me.

I have always enjoyed a nice, crisp crust. You get a nice, crisp crust when you bake bread in the Dutch Oven. Steam does it.

It’s like a bagel.

If you don’t have a dutch oven, throw a few ice cubes on the floor of the oven when you start baking. The cubes will sublimate into steam.

Steam has an awful lot of power.

If you are, in fact, not a fan of crisp, thick crust, you can cook your bread right in the oven. It will still have a crust, a colorful one. But it won’t be so thick.

Bread comes in different shapes as well. There’s the boule, the loaf, the baguette. You can braid or plait it.

A boule is the flat ball shape. It is the kind I make the most. What I like about it is that it looks fancy. It’s also easy to fold garlic or other aromatics into, if you really want to be fancy.

Any bread can be dropped into a loaf pan as well, if that’s a bit easier. This means you probably shouldn’t crustify it – it’s not as good for sandwiches.

A baguette is a long loaf. Truth be told, there’s a bit more to it. The hydration is usually a bit different. You don’t see crusty, crusty crust on it, either.

They are all pretty tasty.

What’s very nice about a sturdy loaf, if you let it stale a bit, it’s nice to make croutons or french bread from. Again, bread is so strange! It’s already been cooked, but we cook it again!

Pasta isn’t cooked first. It’s just dried. I guess, technically, some deli meat is cooked first before being used in melts.

Bread is a unique item.

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