kevin

February 25, 2009 at 9:51pm

my ciabatta comes out of the oven crisp with great crumb, but as it cools the crusts gets soft. any ideas? thanks Kevin, when it's done, turn off the oven, take the ciabatta off its pan, put it on the oven rack, and prop the oven door open with a potholder an inch or so. Let the ciabatta cool right in the oven. This won't keep it oven-fresh and crisp endlessly, but it'll definitely stay crisp longer. What's happening is the moisture inside the ciabatta, when it's done, is migrating out to the crust, where it hits the cool air of your kitchen, condenses, and turns to water, making the crust soft. If you leave the ciabatta in the cooling oven, the water migrates out and evaporates in the hot oven air, rather than condensing. Give it a try - you'll see some improvement. PJH
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