thumb|The difference between crumb and crust.
thumb|Close up of the crust.
In baking, a crust is the hard outer skin of bread or similar baked goods like rolls.
Additional ingredients
Steam can be added when baking bread in an oven to help brown the crust and make it shiny and crisp:
- Steam prevents a dough from drying out during its initial rise in the oven, allowing the surface to expand further before setting.. Egg washes in particular can yield a glossy shine, typical on breads like challah.
Expansion
As a dough bakes, it initially puffs and expands, stretching the surface. To accommodate this expansion without the dough tearing or "blowing out", bakers may use a lame to slash (or score) the surface of the shaped loaf, ensure the expansion occurs in a planned location. This scoring may vary from a single long cut (yielding a shape known as an "ear") to elaborate, decorative patterns. Instead of scoring, bakers may shape bread into rolls or strands. The places where the rolls or strands meet serve as "weak points" similar to slashes in which the bread can expand more dramatically and prevent another part of the crust from tearing. Alternatively, for a more rustic appearance, one can refrain from scoring dough or shaping it into smaller pieces to allow the bread to tear naturally while baking.
See also
- Maillard reaction