To develop a satisfyingly chewy crust, focus on moisture retention and precise heat management rather than extending bake duration

The common misconception that more time = more chew actually backfires, producing a dry or even charred surface

You must craft optimal steam, heat, and timing conditions to let the crust evolve into chewiness without burning

Begin with a wetter, more hydrated dough

Doughs with more water, typically 70 percent or higher, tend to develop a more elastic and chewy crust as they bake

Additional water gives gluten strands room to elongate and build a more robust network

Take care not to deflate the dough during shaping—air pockets are essential for texture

Preheat your oven thoroughly, ideally for at least an hour, and use a baking stone or steel

Stone and steel surfaces store and radiate heat efficiently, jumpstarting crust formation and transforming initial crispness into lasting chew

Place a pan of water on the bottom rack of the oven during preheating

The hot surface will instantly turn the water into steam, enveloping the loaf

Initial steam prevents premature crust hardening, giving the loaf room to open up and rise

The controlled evaporation ensures the crust firms up into a satisfying chew rather than cracking into hardness

Spritz the dough lightly with water just before loading it into the oven

Or cover the loaf with a large inverted bowl for the first 10 to 15 minutes

This simple trick replicates the steam-injected chambers found in commercial bakeries

Avoid opening the oven at all during these critical first minutes

Try reducing your oven temperature by 20–25°F from your usual setting

Aim for 450°F instead of the typical 475°F

This gives the interior more time to cook through without the crust turning too dark too fast

If browning accelerates, cover loosely with foil to shield the top and let the center catch up

Finally, let your bread cool completely on a wire rack before slicing

Slicing prematurely reabsorbs exterior moisture, dulling your hard-earned crust texture

Patience here ensures the texture you want remains crisp on the outside and chewy underneath

With these adjustments, vegas108 you’ll get a beautifully chewy crust every time—without the risk of overcooking