how do you make the crust more tender
1785078
I agree wholeheartedly with GardenGal's comment. Immediately after the bread is done and taken out, use a pastry brush to brush the top with oil. It will lock in the moisture and keep the crust moist. Do not use a lot of oil because it can become soggy. Sunflower or olive oil is good. Marie
1785079
when the bread is finished and still hot, brush a light coating of oil on the surface. This will keep your crust soft.
1785080
Again--I'm only using the machine with the gluten-free setting--but there has been no disruption at all! I do take them out at 15 mins on the g-f cycle which is at the end of kneading and before it heats and rises. There are still small holes from the pin--but not a large blade mess! :-)
1785081
Any oil you prefer. Just do it while the bread is hot so it can soak the oil into the crust and it will not an oily surface. Shortening also works.
1785082
I take the bread out 10 minutes ahead of the end of its cycle to avoid a crust that is too dry. (I use the gluten-free setting, so that may not be the solution for you?). I also pull the paddles after the kneading cycle.
228542
Sounds like you're just using too much dough. If you use a smaller amount of dough, it should also cook through more easily, but you may need to try a lower temperature and a longer bake time.
915363
I haven't done that, but it may work if you prepare your crust on parchment and slide the whole thing on your pizzeria. I make my crusts on parchment and they cook perfectly and are easy to put on and take off. Heating on 3 and cooking on 1 has also worked best for me. Let us know how it works for you.
1663566
I've found this bread form creates a firm skin on the proofed boule that not only facilitates a great crust that's "pretty" and "crunchy," but also possesses an inside crumb that is moist, structurally sound and fully cooked. BTW -- I'm using the Dutch Oven method from Forkish's Flour, Water, Salt, Yeast.
900605
You have to do a "standing fluted" or pinched crust with this pan, but it is worth it because it bakes crust beautifully. I get alot of compliments on the crust with this pan. Even with a juicy filling like cherry or peach the crust cooks evenly. No soggy bottom crust. Hope this helps!
1030850
Use lard or pork grease if you can. Coat the platter and put in an oven on medium heat for a couple hours. May need to do more than once
1260227
Without measuring- it seems a little smaller, but not by much. Ive found that in order to yield same size loaves I've had to allow just a little longer rise time. Let it get tall. I also would suggest steam be present during beginning of bake, to get a nice tall oven spring. Loaves will be close to what your used too, just a bit taller. Hope that helps. BTW, the crust makes it worthwhile.
423715
Hi Lori, good question. I am not sure but think you would probably have to soften it a bit perhaps by microwaving for a couple of minutes, not enough to make it soft, but enough to make it more tender. Tomorrow I am going to the grocery store, so I will pick up a sweet potato and try it. I will get back to you with the results of my experiment. Mandy
1592985
How sticky was your dough? Perhaps try placing your dough into a bowl of flour, and then kneading it out on your counter (or pizza peel). Also, you might want to make sure your stone is heated well enough before you transfer your dough to the stone. I would place the stone on the lowest rack of your oven, and try cook your dough at a temp of at least 450 degrees, but even higher if you can....up to 550. I had the same problem the first time, but after making a few adjustments, it now works great, and I have used it at least 10 times since without problem. Best of luck with it! You will get it.
1214273
i could not find a way to do so. the angle on them is not very steep and so the stuff does not drip off fast at all. before grilling I would take plastic spatula or something and scrape off the crusty stuff and make it relatively smooth and spray with Pam or something. the other aspect is that I had to be very careful to keep the heat on pretty low with high fat stuff like burgers or it would invariably flare up. Medium heat--->always flared up with burgers.
979398
it came with preseason, do not use heat directly on the thing it will warp, try use the oven heat with 400 when it is hot, use olive oil or any oil all over it, bake it for 5 minutes until it is smoking, then let it cool, clean with paper or cloth then you are done.
2148877
Thanks for your quick response. I was reading up on dark baking pans and they said that besides lowering the temperature, which I did but the crust was still thick and dark but not as hard as when I baked it with 350 degree, you should line the pan with parchment paper to get better results. I used one sheet of lining at the bottom of the tin. The next time I use this pan, I will use two sheets of parchment paper and line the entire pan. I will let everyone know how it worked.
497002
To get a crisp crust, you need to use a baking stone or a special baguette pan. Preheat the oven to 500 degrees for at least half an hour. Just before putting the bread in the oven, slash with a sharp knife or razor, lightly spray with water and pop it in. After ten minutes, reduce the heat to 400 and turn the bread front to back. Bake another 15-20 minutes. A slim baguette can be done at this point, a fatter one will take longer. When the bread looks toasty brown, take the temperature of the bread with an instant read thermometer (essential for anyone who bakes). When the internal temp reaches 205-210, it's done. Cool on a rack for at least 30 minutes. To get a crisp crust, you need to use a baking stone or a special baguette pan. Preheat the oven to 500 degrees for at least half an hour. Just before putting the bread in the oven, slash with a sharp knife or razor, lightly spray with water and pop it in. After ten minutes, reduce the heat to 400 and turn the bread front to back. Bake another 15-20 minutes. A slim baguette can be done at this point, a fatter one will take longer. When the bread looks toasty brown, take the temperature of the bread with an instant read thermometer (essential for anyone who bakes). When the internal temp... » Read More To get a crisp crust, you need to use a baking stone or a special baguette pan. Preheat the oven to 500 degrees for at least half an hour. Just before putting the bread in the oven, slash with a sharp knife or razor, lightly spray with water and pop it in. After ten minutes, reduce the heat to 400 and turn the bread front to back. Bake another 15-20 minutes. A slim baguette can be done at this point, a fatter one will take longer. When the bread looks toasty brown, take the temperature of the bread with an instant read thermometer (essential for anyone who bakes). When the internal temp reaches 205-210, it's done. Cool on a rack for at least 30 minutes. « Show Less
1532744
Yes - heating it up in the microwave for a few seconds will help it be more pliable. I had never used this product before (bought some other brand off store shelf at Michael's) - this was better & easier to handle than store frosting. Just follow directions on the tub - it is really super easy!
203481
You can but I read somewhere you will have a tougher crust. Best to use lard.
1787962
I am not at home right now so I can not give you a weight but I would think that should be available from Sur La Tab upon request. Yes, we have done both frozen and fresh. I like to thaw the crust just a bit as I think it gets a better rise but it is still very good. We hardly ever have take out anymore. I can not believe the difference the 700 degree stone makes. And it is really fast. Try out a few and and then decided what temp is best for you. Enjoy.
1544369
I found that if you check the crust after 10 minutes you can pop any bubbles with a fork. Then if you flip the crust before topping, you will have a smooth side to add all your sauce and toppings.