Old baker at the shop showed me his secret for getting sourdough crust extra crispy

He told me to spritz the loaf with water right before putting it in the oven, not during baking. I tried it on my last batch and the crust came out way better than any recipe I've followed. Has anyone else tried this or got another trick for that?

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thomas8622d ago

Heston Blumenthal swears by putting a small ice cube inside the loaf right before it goes in. I tried it with two of my batards and the steam from the melting ice gave the crust a really deep color and crackle. Just make sure you tuck it in deep so it doesn't leak out the seam. That trick plus your spritz might be overkill but could be fun to test.