crunchy crust

Crumb is good, flavor good but crust is much too hard.  Do not have a brush with salted water as recipe described for a "chewier" crust.  Also had to delay baking after proofing had begun by putting in refrigerator.  Dough seemed to be a bit leathery before it went into the oven.

 

Would a little more butter in the dough help?  7 teaspoons was all that recipe called for.

1 comment

Hello emraldeyz,

Perhaps you could give us more detail of exactly what you are baking (recipe).  Also some idea of your oven temperature regime and baking time.

Hope to be of more help in due course.

Farinam