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Can this crust be saved??

 
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Maxwar



Joined: 17 May 2008
Posts: 14
Location: Atlanta, GA 30309

PostPosted: Sun Nov 02, 2008 1:13 pm    Post subject: Can this crust be saved?? Reply with quote

I have recently started using the "no knead-dutch oven" technique as written in the New York Times. I have also tried the "Cooks Illustrated" version. At first cut, the crust is absolutely perfect. A few hours later, regardless of how it is wrapped, the crust is a limp wreck. Any suggestions, other than dump the unused portion, would be appreciated.
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Dilbert



Joined: 19 Oct 2007
Posts: 1025
Location: central PA

PostPosted: Sun Nov 02, 2008 2:43 pm    Post subject: Reply with quote

>> A few hours later, regardless of how it is wrapped, the crust is a limp wreck.<<

my first reaction is when are you "wrapping" it and WHY?

if the loaf has not thoroughly cooled and you enclose it in anything, the escaping moisture will make the crust go all soggy....

can you expand a bit on what you are doing for "wrapping" ?
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Maxwar



Joined: 17 May 2008
Posts: 14
Location: Atlanta, GA 30309

PostPosted: Mon Nov 03, 2008 8:45 am    Post subject: Reply with quote

By wrapping, I refer to either plastic wrap, foil or simply placing in a plastic breadbox. All of the above have been tried approximately four hours after baking had finished and some of the bread used.
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Dilbert



Joined: 19 Oct 2007
Posts: 1025
Location: central PA

PostPosted: Mon Nov 03, 2008 1:02 pm    Post subject: Reply with quote

.... four hours

I suspect that's the issue - try minimum 8 hr cool down before storage.

I normally put the cut side down on a small board and cover with a cotton towel - that's good for two days. another option is a plain brown non-waxed / non-coated paper bag.

does the bread box have holes for circulation? if it is totally sealed, that's not a an especially good design.
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GaryProtein



Joined: 26 Oct 2005
Posts: 535

PostPosted: Wed Nov 05, 2008 12:01 pm    Post subject: Reply with quote

Fancy breads and baguettes are typically sold either in an open ended paper bag or perforated plastic bags to allow air to circulate and prevent moisture buildup inside the wrapper that would make the crust soggy.

There's probably nothing wrong with your recipe or baking, it's a storage problem.
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