Hello, I knew this thread has been quiet for long time. however, since I am having similar problem at the moment, therefore, please pardon me to pick this point up again in a hope to push it forward a little bit, if you guys don't mind??
I can not remember where I obtain my below logic, neither have an idea if the logic holds true, but, the statement sounds very reasonable, therefore, I write them here for discussion. the statement is like this
- bread with a higher lactic acid content taste fuller in mouth, often have a more open crumb and a thinner,crispier crust
- bread with higher acetic acid content often have a tighter crumb and thicker,less crispy,chewier crust
- a higher temperature(27 C +) will cause jump in lactic acid, while a lower temperature ( 22C -) will not affect the acetic acid development,but, significant drop in lactic acid
Currenlty, I am lack of a solution to control the temperature for experiment, therefore, to some extent, I may still feel not convinced by above theory fully, coz, at this time of the summer season, room temperature is supposed to be higher than 27 C, but, I still experienced thick crust, though it's crispy, but, very thick crispy crust, the first impression I've got as of today's experiment seems to me the pie was baked too much therefore lost a lot of moisture.
some times, I could get very thin crisp, that was very pleasant bites, and the consistancy of such performance is still in a question mark.
I hope some knewledged member here could make a comment to validate if above bacteria theory holds true, also, would appreciate if any one could tell me if the bacteria element plays the dorminant role in determining the thickness of the crisp. other than this, how to balance the moisture level to keep a thin crisp in a consistent manner?
