For the Most Crispy Bread Crust, Do This

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Get the recipe for Pain de Campagne: bakewith.us/PainDeCampagneRec...
How can you get that quintessentially blistered, super-crispy crust on your bread every time you bake? Martin is here to teach you! Crust hydration, combined with good fermentation, produces a very thin crust with weaknesses that form into blisters in the oven. Follow along as the method is demonstrated and explained, and let us know how it goes when you try it at home.
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Bread Flour: bakewith.us/BreadFlourBlister...
Climate Blend Flour: bakewith.us/ClimateBlendBlist...
Extra Large Dough-Rising Bucket: bakewith.us/DoughBucketBlistC...
Brotform with Liner: bakewith.us/BrotformBlistCrust
Emile Henry Dutch Oven: bakewith.us/DutchOvenBlistCrust
Round Loaf Lifter: bakewith.us/RoundLoafLifterBl...
Baking Stone: bakewith.us/BreadStoneBlistCrust
Two-in-One Bread Lame: bakewith.us/BreadLameBlistCrust
And what's that little fridge in the background that looks like Eva from WALL-E? Why, it's a Sourdough Home by Brod & Taylor, and it's the ideal storage for your sourdough starter: bakewith.us/SourdoughHomeBlis...
Credits:
Martin Philip - Host
Tucker Adams - Producer
Chapters
0:00: Introduction to "How To Get A Blistered Crust"
1:14: Make Dough for Your Favorite Hearth Bread
2:11: Tip #1 - Dust Lightly
2:46: Tip #2 - Dust with a Flour Mix of Rice, White, and Whole Wheat
4:50: Tip #3 - Cover and Chill Before Baking
5:12: Tip #4 - Use a Covered Baker
7:53: Tip #5 - For Dutch Ovens, Preheat the Pan and Add Water
9:01: Tip #6 - For a Challenger, Preheat the Pan and Add Ice
9:31: Tip #7 - No Covered Baker? Use Pizza Stone, Metal Bowl, and Ice
10:35: Tip #8 - After Steaming, Remove Cover and Continue Baking

Опубликовано:

9 май 2024

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Комментарии : 87

@bibbylord6562 21 день назад

I have been using ice cubes to make my rustic sourdough loaves for about 9 months. As always, Martin is so on point!

@KingArthurBakingCompany 21 день назад

Steam really is so key! 💛 -🍮Kat

@l.r.2662 19 дней назад

That demonstration was so helpful. Thank you. Is there a better teacher out there on bread baking? I don't think so!

@KingArthurBakingCompany 19 дней назад

Thanks for baking along with us! 💛 -🍮Kat

@oxigenarian9763 20 дней назад

After years of failed attempts to get a rustic loaf, this method was shown to me in a video about Cuban sandwiches of all places. This video really puts a wrap on the method for me - thanks for doing this one!

@krazmokramer 23 дня назад

I'm just starting my Friday Challah (Martin's recipe with a few minor tweeks). Thought I'd watch this first. I use a Lodge ComboCooker ($49) upside down as my hearth loaf baking chamber (not for the Challah). I'm happy to see that ice won't crack the cast iron. This will be a new addition to my hearth loaf baking technique. I've always baked with the concept "It's done when I say it's done", and never had an underbaked or overbaked loaf yet in 25 years of bread baking at home. THANKS for this video, Martin!

@KingArthurBakingCompany 23 дня назад

Woohoo! We're excited for you that Martin could "proof" a new trick for you! Please share how it "ups" your baking-game 🙌 -🥐Lily

@ropro9817 23 дня назад

Wow, beautifully shot close ups. My mouth was watering... 🤤

@KingArthurBakingCompany 23 дня назад

😍😍 -🥐Lily

@user-og4fk6os1r 23 дня назад

It took me a long time and a lot of experimentation to land on virtually the exact techniques shown here. I can personally vouch that they work and produce amazing results. Martin as usual has the goods.

@davidt.2309 23 дня назад

Another great Martin video!

@terriesnow3552 22 дня назад

This is my go to recipe. It's the only one I can rely on. Thank you Maura and Martin!

@KingArthurBakingCompany 22 дня назад

We're so glad this recipe is well-loved in your kitchen, Terrie! -👩‍🍳Morgan

@hollypaternostro6321 4 дня назад

I have always done this it’s how I learned .

@AmirhoseinHerandy 23 дня назад

Incredible. Thank you.

@nocturnus009 23 дня назад

This & that glass loaf (ciabatta?!) video are definitely on the todo cue. Thank you for walking us thru the technique. Those loafs look like what I rarely resisted when passing the Whole Foods Bakery.

@KingArthurBakingCompany 23 дня назад

Our pleasure, Charles! Yes, the Pan de Cristal is gorgeous! www.kingarthurbaking.com/recipes/pan-de-cristal-recipe -🥐Lily

@lgngrrtt 23 дня назад

Pan de Cristal is so satisfying to make!

@t24hy44 23 дня назад

Gorgeous loaf of bread 🥰🥰

@micheljodoin531 21 день назад

Another amazing video ! Thank you so much for sharing your experience !

@KingArthurBakingCompany 21 день назад

Our pleasure! 😀 -🍮Kat

@rokonsha 19 дней назад

Oh! I am soooo excited to follow this method! 😊

@KingArthurBakingCompany 18 дней назад

We'd love to hear what you think, Sherri! -🍰Grace

@mywaytocook.foodblog 12 дней назад

Love watching your videos ❤

@SamNMman505 17 дней назад

Awesomeness

@gattamom 21 день назад

I didn’t have rice flour so I used tapioca starch. Tucked an ice cube under an improvised cloche (overturned stainless steel mixing bowl) and got a lovely blistered laquered crust!

@KingArthurBakingCompany 20 дней назад

Woohoo! Loafly improvising, Adriana! 😄🙌 -🥐Lily

@alexandraholbrook2238 16 дней назад

Excellent video - learned so many great tips!

@KingArthurBakingCompany 15 дней назад

Woohoo! We're excited for you practice these tips in your next bakes 😄 -🥐Lily

@pde442 22 дня назад

Awesome video

@mrgreenbudz37 23 дня назад

Top shelf video Martin, thank you. I have been learning a lot about baking sourdough and improving with each loaf. I think I am almost ready for a used electric oven and go to open baking so that it is practical for me doing a small home micro bakery.

@KingArthurBakingCompany 23 дня назад

Wow, John! We're thrilled that Martin's lessons have helped you discover your confidence and talent! We're excited to hear how your quest goes! -🥐Lily

@jtee4short 13 дней назад

Wonderful, like attending a seminar!

@BlueberryML83 23 дня назад

Blueberry loves food!

@lindacoffin5110 23 дня назад

Yes! 😊

@marciamcfadden9349 15 дней назад

Good to know about rice flour. I'd seen it recommended, but never knew why it was preferred.

@KingArthurBakingCompany 15 дней назад

We're excited for you to try it out, Marcia! 😊 -🥐Lily

@kevinu.k.7042 21 день назад

Another great video Martin - Thank you. Pain de Campagne has rye flour in it. I wish people would stop just applying names willy-nilly to breads.

@jenniferhorton14 10 дней назад

Do you set the bakers nearest the top, middle or bottom rack? Your Sour Dough recipe is the bomb! Also, your Spanish Glass bread is wonderful.

@KingArthurBakingCompany 9 дней назад

Thanks for making us a part of your baking adventures, Jennifer! We'd recommend setting the racks in your oven so the baking vessels are in the lower third of the oven. Happy baking! -👩‍🍳Morgan

@stevebrandt3645 18 дней назад

"It's done when I say it's done!"... I share the same bread philosophy. 😄

@KingArthurBakingCompany 18 дней назад

Great minds bake alike! 🍞✨ -🥐Lily

@elainemccormick5719 4 дня назад

Would like to see a video on the rectangle cover that I purchased recently to bake artisan bread without using a pot and cover.

@KingArthurBakingCompany 4 дня назад

Thanks for reaching out with that request, Elaine! We're happy to share this forward with the team for their consideration in the future! -👩‍🍳Morgan

@bsykes50 12 дней назад

Great video and method. I've been baking my big round loaves in a Sassafras Ceramic cloche baker I got from KAF many years ago. I heat it to 450 as folks do with Dutch ovens. I fear it will crack from the thermal shock if I drop a few ice cubes in as you do in the cast iron covered baker. Is that fear warranted?

@KingArthurBakingCompany 11 дней назад

Great question, Bill! While certain brands of ceramic Dutch ovens and cloche bakers can withstand slight temperature shocks, in general you should never introduce something cold to ceramic baking dishes when they are hot from the oven. As you said, it can cause cracks! Just as Martin adds a tablespoon of water to his Dutch oven, you could always do the same with the base of your cloche. Hope this helps! -🍰Grace

@mahaclaireelestwani649 20 дней назад

Can you use ice cubes with a ceramic baking stone or will that crack it?

@KingArthurBakingCompany 20 дней назад

We would advise against ceramic, as the thermal shock could cause it to crack. The baking stone we recommend is made with cordierite (link to the stone in the video description). Hoping this helps! -🥐Lily

@wdobni 23 дня назад

nice bread....i notice that you basically use the baguette technique that they use in the boulangeries of France....its nice....the more frenchified the bread the better i like it

@jjdawg9918 23 дня назад

I ran into something unexpected the other day. I made 3 identical loaves the with everything being the same except the flour(and no covering). KA AP, KA bread and KA organic. To my surprise the KA Organic had little blisters while the other 2 did not. Just to be sure I repeated the test with the same results. Are you of any reason why this may be happening with the KA organic?

@KingArthurBakingCompany 23 дня назад

Incredible experiment! 😄 The formation of blisters in the dough and baking environment is the result of multiple factors, from dough activity, to the quantity of dusting flour in bannetons, to (very important) the quantity of steam which is introduced during baking. While the flours have small differences in protein and mineral content, we believe that the blisters relate more to method. Thanks for baking these with us! -🥐Lily

@stevenmassey2276 19 дней назад

Did you ferment at room temperature, or in the refrigerator?

@KingArthurBakingCompany 18 дней назад

The bulk fermentation of this dough is done at room temperature for approximately 12 hours, then after the dough is divided and shaped, it rests in the fridge for another 8-12 hours. For specifics on how to judge the necessary time for your dough, be sure to check out the full recipe linked in the description! -🍰Grace

@stevenmassey2276 18 дней назад

Excellent! Thank you!

@hndflights 17 дней назад

Save a ton of time and effort and try this with a no knead recipe...works just as well

@jacqueshebert6445 12 дней назад

afaik a bubbled/blistered crust is primarily an effect of an overnight ferment in a final shaped loaf, and is considered an error of traditional technique

@KingArthurBakingCompany 12 дней назад

You are correct! The blisters were traditionally considered an error in sourdough bread baking, but overtime has become desirable to many bakers and is often sought after in bread baking. Funny how that works! -🍰Grace

@lissyperez4299 22 дня назад

Dough rose overnight at what temperature?? That makes a big difference. I can only raise my dough overnight when it's winter or fall when it's cool in the house I can't do that in the summer or even the spring because it's too warm it over proofs

@KingArthurBakingCompany 21 день назад

Anything in the range of 65-75 will be fine! -🍮Kat

@burnt1ce85 16 дней назад

🤤 🤤 🤤

@MrMikeymoo1 23 дня назад

if not using sour dough starter how much dry yeast

@KingArthurBakingCompany 23 дня назад

Hi Michael! Using commercial yeast here would be a pretty big experiment here since the recipe was designed to use unrefreshed sourdough starter and ferment slowly over an extended period of time. Instead, we might suggest checking out a different recipe like our European-Style Hearth Bread (www.kingarthurbaking.com/recipes/european-style-hearth-bread-recipe). The baking principles Martin shares in this video can still be applied! -👩‍🍳Morgan

@MrMikeymoo1 23 дня назад

@@KingArthurBakingCompany ok great thnaks

@KingArthurBakingCompany 23 дня назад

Anytime! -👩‍🍳Morgan

@keegan0525 19 дней назад

Curious if you guys have tried using boiling water vs room temp. I normally use a water kettle and add a little water to my bakers because I'm too worried about temperature dropping or thermal shock. 😅

@KingArthurBakingCompany 19 дней назад

We have a blog about dough temperature, including water, here! 😊 www.kingarthurbaking.com/blog/2018/05/29/desired-dough-temperature -🥐Lily

@keegan0525 19 дней назад

@@KingArthurBakingCompany a great read! But I was actually taking about the temperature of the water put into the covered bakers! Ice vs room temp water vs boiling water. 🤔

@KingArthurBakingCompany 19 дней назад

Oh, yes! Thank you for the clarity! 😊 We have loaves more about steaming bread here, www.kingarthurbaking.com/blog/2017/02/28/baking-bread-with-steam, and Martin's explanation of using steam at 5:14 and 12:00 of the video; the key is that the ice cubes create instant, powerful steam, explained at 6:04. Please let us know if this is what you were looking for! -🥐Lily

@JLZwissRN1950 23 дня назад

For some reason..overnight fermentation would be over proofed..do you ever temp your dough?

@KingArthurBakingCompany 23 дня назад

If you knead to temp the dough, go for it! We have a guide for dough temperature right here: www.kingarthurbaking.com/.blog/2018/05/29/desired-dough-temperature. Hoping this helps! -🥐Lily

@danravenna2974 23 дня назад

@@KingArthurBakingCompany No good. Permission denied. 🥲

@KingArthurBakingCompany 22 дня назад

Sorry about that! Is this link working for you? www.kingarthurbaking.com/blog/2018/05/29/desired-dough-temperature Kindly, -👩‍🍳Morgan

@merrynferguson8045 15 дней назад

I get the crispiness when it comes out of the oven but once it is cooled the crispy crust that I love so much is just not there as much anymore. What I am doing wrong

@KingArthurBakingCompany 14 дней назад

That can happen when the moisture from inside the loaf makes its way to the outside, and it can also result from a humid environment. Ensuring your bread is thoroughly baked and stored in a non-humid spot will help, but you can also refresh the loaf by popping it in the oven (or toaster oven) briefly to crisp back up before serving if you like. -🍮Kat

@billbrookings9399 23 дня назад

Two questions … 1). how do you define “hearth bread” and 2) why not dust with rice flour only?

@KingArthurBakingCompany 23 дня назад

1) Our definition, "It's a crusty, chewy loaf made from the simplest of ingredients and baked directly on a baking stone or on a baking sheet, rather than in a loaf pan." from our blog: www.kingarthurbaking.com/blog/2020/03/16/how-to-make-a-simple-hearth-bread. 😊 2) Using a blend helps to prevent the dough from sticking to the banneton while also not sticking to the dough too much so you still get a nice crust you can see the blisters on. Hoping this helps, Bill! Happy baking! -🥐Lily

@mabdub 11 дней назад

I found that this method produces hard crust not thin crispy crust. And, the crust tends to be too thick. On the second day if the loaf hasn't been consumed the thick crust becomes quite leathery.

@KingArthurBakingCompany 10 дней назад

Thanks for baking this with us, CC! Which method did you use? 😊 -🥐Lily

@mabdub 10 дней назад

@@KingArthurBakingCompany the one shown in the video, of course.

@KingArthurBakingCompany 10 дней назад

Yes. 😊 There were three methods shown: 1) a Tbsp of water poured around the loaf in a Dutch oven immediately before baking, 2) adding ice cubes to the "Challenger" immediately before the bake, and 3) adding ice cubes at the oven to the baking stone and placing the bowl atop before closing the oven. -🥐Lily

@razawbarzingi5687 23 дня назад

👏👍🏼💐

@Cbbq 23 дня назад

Instead of a ss bowel, why not use a ss pan that is large enough to cover what one is baking ?

@KingArthurBakingCompany 23 дня назад

Hi there! If you have an oven-safe stainless steel pan, you're welcome to use it. But keep in mind heating a pan empty can cause warping, which is less of an issue with a bowl. -👩‍🍳Morgan