What is bread skin?

Bread skin, more technically known as the crust, is the outer, hardened layer of bread. It's essentially the "skin" of the bread.

Understanding the Bread Crust

The crust forms during the baking process due to the high heat that causes the surface of the dough to dehydrate and undergo the Maillard reaction and caramelization. This creates a firm, often golden-brown or dark brown, outer layer. According to the provided reference, in baking, a crust is the outer, hard skin of bread or the shell of a pie.

Composition of the Crust

Generally, the crust is made up of:

• Flour: Provides the structure.
• Water: Hydrates the flour and helps with gluten development.
• Shortening or other fat: Contributes to texture and flavor.
• Salt: Enhances flavor and controls yeast activity.

The reference also notes that other ingredients may be included, such as:

• Milk
• Sugar

These additional ingredients affect the crust's taste and texture.

Factors Affecting Crust Formation

Several factors influence the formation and characteristics of the bread crust:

• Oven Temperature: Higher temperatures generally result in a thicker, darker, and crispier crust.
• Humidity: Steam in the oven during the initial baking period helps keep the surface moist, allowing the bread to expand fully before the crust sets.
• Sugar Content: Sugar caramelizes during baking, contributing to a sweeter, darker crust.
• Baking Time: Longer baking times lead to a thicker, more developed crust.
• Type of Flour: Different flours contain varying amounts of protein, which affects gluten development and crust formation.

Examples of Crust Variations