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Achieving a chewier crust on your bread without overcooking it is all about controlling moisture and heat during the baking process

Most home bakers mistakenly believe extending bake time enhances chewiness, yet it frequently results in an overdone, tough crust

Instead, focus on creating the right environment in your oven to develop texture naturally

Use a dough with elevated water content

High-hydration doughs, often 70% or above, naturally form a springy, resilient crust during baking

The extra moisture allows the gluten to stretch and form a stronger structure

Take care not to deflate the dough during shaping—air pockets are essential for texture

Preheat your oven thoroughly, ideally for at least an hour, and use a baking stone or steel

These surfaces retain heat and transfer it quickly to the bottom of the loaf, helping the crust set early and creating a crisp base that evolves into chewiness

Place a pan of water on the bottom rack of the oven during preheating

As the loaf enters, the water vaporizes, generating a humid microclimate around the dough

By delaying crust formation, vegas108 login steam enables maximum oven spring and even texture development

As the steam dissipates, the crust dries out gradually, forming a chewy texture rather than a hard one

Use a spray bottle to lightly dampen the dough’s surface prior to baking

Trap steam by covering the loaf with a large inverted pot or bowl

This simple trick replicates the steam-injected chambers found in commercial bakeries

Don't open the oven door during this time, as that releases the precious steam

Try reducing your oven temperature by 20–25°F from your usual setting

Aim for 450°F instead of the typical 475°F

This gives the interior more time to cook through without the crust turning too dark too fast

If browning accelerates, cover loosely with foil to shield the top and let the center catch up

Allow the bread to rest fully on a cooling rack—no shortcuts

Breaking into the bread before it cools turns your crisp-chewy crust into a soggy disappointment

Patience here ensures the texture you want remains crisp on the outside and chewy underneath

With these adjustments, you’ll get a beautifully chewy crust every time—without the risk of overcooking