I live in Las Vegas and as you probably know, the humidity is insanely low (around 10% in the summer). I have been struggling when making free form loaves like baguettes. After I shape the loaves and place them on a cookie sheet, I cover with a kitchen towel. However, when I'm scoring them, I notice an already thick skin on the outside of the loaf. After baking this yields a rather unappealing loaf, with a dull brown (not golden) crust, with no blisters at all (even though I add lots of steam to the oven). Everything else about the bread is great: the rise, the crumb, the flavor. I just can't seem to figure out how to make the crust look good and be thinner (the top crust gets too thick after baking, while the bottom crust is perfect, since it was in contact with the baking sheet while rising). What do you suggest? I'm thinking of somehow increasing the humidity in my cold oven so I can proof the loaves in it. I've seen some recommend a damp kitchen towel to cover them but I worry they will just stick to it and it will be a mess. Should I try putting greased plastic wrap on top of each loaf? Thanks in advance for your help!

• Reply