Finally nailed my sourdough after 6 trys (butter vs oil on the crust was the real battle)

So I had to pick between brushing the loaf with melted butter or olive oil before baking. I went with butter, figured it would add more flavor, you know? The first 5 loaves came out dense as a brick, but this time with a longer proof and my kitchen at 74 degrees, it actually got that nice spring. The crust came out golden and a little chewy, which I love. It's not bakery perfect, but it's the first one I didn't feel like tossing in the trash. Has anyone else had better luck with oil for a crunchier crust?

3 comments

3 Comments

ericfox2mo ago

Butter steams the crust soft, oil lets it crisp up like frying.

stone.jesse2mo ago

Man, I've been testing this with my cast iron pan for like two months straight. Butter gives me this golden crust with great browning, way better than what oil does. If you get the pan hot enough and don't crowd the thing, the moisture from the butter cooks off before it turns the crust soggy.

tylerr3920d ago

Ha, I'm pretty sure @stone.jesse has done more cast iron science in two months than I've done in my whole life. I'm over here still burning grilled cheese on the regular, so maybe I should just let you two fight this one out while I take notes. Butter always sounds good to me because it tastes better, but then I remember I have the attention span of a gnat and will probably let the pan get too cold and end up with a sad, soggy mess. Oil feels more forgiving when you're clumsy like me, you know? Either way, I'm just trying to not set off the smoke detector for one night.