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Crisp-Crusted Bread Formulas

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Professional Baking
Professional Baking

By Wayne Gisslen

Published 2008

  • About

The crisp, thin crusts of French, Italian, and Vienna breads and of hard rolls are achieved by using formulas with little or no sugar and fat and by baking with steam. Because the crust is part of the attraction of these items, they are often made in long, thin shapes that increase the proportion of crust.

These breads are usually baked freestanding, either directly on the hearth or on sheet pans. (Perforated sheet pans are especially useful, as they allow better circulation of hot air around the product.) The water content must be low enough that the units hold their shape in the oven.

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