The key to a chewy crust lies not in longer bake times, but in mastering oven environment and steam dynamics
The common misconception that more time = more chew actually backfires, producing a dry or even charred surface
Instead, focus on creating the right environment in your oven to develop texture naturally
Start with a high hydration dough
Doughs containing 70% hydration or more produce a softer, vegas 108 more pliable crust that firms up into delightful chewiness
The extra moisture allows the gluten to stretch and form a stronger structure
Gently shape your dough to retain those vital gas chambers that create structural depth
Preheat for a full hour using a baking stone or baking steel to ensure even, intense bottom heat
Stone and steel surfaces store and radiate heat efficiently, jumpstarting crust formation and transforming initial crispness into lasting chew
Place a pan of water on the bottom rack of the oven during preheating
When you put the bread in, the water will evaporate and create steam
Steam keeps the crust soft during the first few minutes of baking, allowing the bread to expand fully
Once steam fades, moisture escapes slowly, yielding a resilient, flexible crust instead of a brittle shell
Spritz the dough lightly with water just before loading it into the oven
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
Avoid opening the oven at all during these critical first minutes
Bake at a lower heat than conventional recipes suggest
Reduce heat to 450°F to slow crust development
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
Wait until the loaf is entirely room temperature before cutting into it
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
Apply these techniques consistently, and your bread will always deliver that perfect, satisfying chew