Question for all home bakers: Have you successfully baked a loaf with a crunchy crust, post-cooling? I bake in a dutch oven, and get a really firm, crispy crust when its first out of the oven, but once it cools, the crust is soft. Its still good and has a really nice bite, but Id love to maintain that crunch when you first bite into it. Any luck with a residential oven set up? This was yesterdays country loaf.
Posted on: Sun, 10 Aug 2014 15:55:12 +0000