For the Most Crispy Bread Crust, Do This

Get the recipe for Pain de Campagne: https://bakewith.us/PainDeCampagneRec... How can you get that quintessentially blistered, super-crispy crust on your bread every time you bake? Martin is here to teach you! Crust hydration, combined with good fermentation, produces a very thin crust with weaknesses that form into blisters in the oven. Follow along as the method is demonstrated and explained, and let us know how it goes when you try it at home. Shop this recipe Bread Flour: https://bakewith.us/BreadFlourBlister... Climate Blend Flour: https://bakewith.us/ClimateBlendBlist... Extra Large Dough-Rising Bucket: https://bakewith.us/DoughBucketBlistC... Brotform with Liner: https://bakewith.us/BrotformBlistCrust Emile Henry Dutch Oven: https://bakewith.us/DutchOvenBlistCrust Round Loaf Lifter: https://bakewith.us/RoundLoafLifterBl... Baking Stone: https://bakewith.us/BreadStoneBlistCrust Two-in-One Bread Lame: https://bakewith.us/BreadLameBlistCrust And what's that little fridge in the background that looks like Eva from WALL-E? Why, it's a Sourdough Home by Brod & Taylor, and it's the ideal storage for your sourdough starter: https://bakewith.us/SourdoughHomeBlis... Credits: Martin Philip - Host Tucker Adams - Producer Chapters 0:00: Introduction to "How To Get A Blistered Crust" 1:14: Make Dough for Your Favorite Hearth Bread 2:11: Tip #1 - Dust Lightly 2:46: Tip #2 - Dust with a Flour Mix of Rice, White, and Whole Wheat 4:50: Tip #3 - Cover and Chill Before Baking 5:12: Tip #4 - Use a Covered Baker 7:53: Tip #5 - For Dutch Ovens, Preheat the Pan and Add Water 9:01: Tip #6 - For a Challenger, Preheat the Pan and Add Ice 9:31: Tip #7 - No Covered Baker? Use Pizza Stone, Metal Bowl, and Ice 10:35: Tip #8 - After Steaming, Remove Cover and Continue Baking