Cure Your Bread!

I’ve actually been meaning to write about this for a while but keep on forgetting because it was just part of my process. But a few months ago, I got a little frustrated with my loaves’ crusts. They looked great, but they just weren’t very crusty; that is, they were softer and more pliant than I wanted. So I did a little research on various techniques and discovered a neat trick that I use for all my loaves now, and that is what can be called, curing my loaves when they’re done.

I use an oven mitt to crack the door.

All that entails is simply shutting off the oven when the timer goes off, then cracking the oven door and letting the loaves sit in the oven for about 20 minutes. The oven is still quite warm but no longer cooking, per se, but it’s hot enough to dry out the crust which, in turn, makes it crunchier.

Once I started doing this – especially with my baguettes – my crusts have been nice and crunchy! Check this out!

Those crusts are gorgeous and absolutely crunchy!