Crust is cracker-like when it shouldn't be

Ask yourself

• What was the dough's hydration?
• Was the dough rolled with a pin rather than hand-stretched?

Likely causes

1. #1

   Hydration too low for the intended airy style

   Generally accepted

   Low hydration limits steam production during baking, which is part of what creates an open, airy crumb.

2. #2

   Rolling pin used where hand-stretching was intended

   Generally accepted

   A rolling pin compresses out gas that hand-stretching would have preserved.

Rescue it now

Not fixable once baked

Prevent it next time

Increase hydration toward the style's typical range and hand-stretch rather than roll, if an airy result is wanted

Related

Go deeper

Guides that treat this as an outcome to improve, an environment to work with, or a flavour to understand, rather than only a problem to fix.

Related problems at this stage