Thread: Flakey Loaves
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Posted to rec.food.sourdough
Dick Adams
 
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Default Flakey Loaves


"Steve B" > wrote in message
...

> > ... The crust was actually all broken up and (appeared to be)
> > flaking off, kind of like it was rolled in double sized cornflakes.


> The defect you describe is know as crust "scaling" and is due to an
> overdevelopment and hyperoxidation of the dough.


Might also be do to hyperdrying of the hot crust when it comes out
of the oven. Expect more under conditions of low humidity. Control
by regulating the rate of drying, and/or by limiting drying. Try bagging
in paper, in plastic.

--
Dicky