Crackly Crust

This loaf of sourdough is delicious and has good holes but why is the crust so jagged?  I preheated the clay oven along with the oven and held it @ 500F for 30.  Then I took off the lid and baked @ 425 for about 15 minutes more.  The dough was pretty sticky.

After 30 minutes @ 500F


3 thoughts on “Crackly Crust

  1. I think it looks awesome! THe cracked crust is characteristic of this type of bread baked in an intial very hot oven. Get an instant read thermometer to test it when you think it is done. Google what the internal temp should be for bread to be done. Don’t cut into it until it is totally cool to allow it to finish baking.

  2. Slash the top before baking if you don’t like the cracks. If you don’t have a very sharp knife to do it, keep a razor blade in the kitchen.

    By the way, I came across your blog because I was thinking of building a PID’d bread machine coffee roaster. Yours is inspirational! Any further updates on how it’s going?

  3. You will possibly find that it’s not accurate enough and is calibrated over too high a temperature range. Cooking takes place over a range of 100-250F and a degree of inaccuracy of + or – 10F is not critical. Cooking thermometers will reflect this.

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