Achieving a chewier crust on your bread without overcooking it is all about controlling moisture and heat during the baking process

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

The real trick is engineering your oven’s microclimate to encourage natural crust development

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

The higher water content enables gluten to expand fully, enhancing structural integrity and chew

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

Allow your oven to fully preheat—preferably for 60 minutes or more—and always use a heat-retaining surface like stone or steel

These surfaces retain heat and transfer it quickly to the bottom of the loaf, helping the crust set early and creating a crisp base that evolves into chewiness

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

By delaying crust formation, steam enables maximum oven spring and even texture development

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 homemade steam trap mimics the environment of professional ovens

Don't open the oven door during this time, as that releases the precious steam

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

Reduce heat to 450°F to slow crust development

Slower baking ensures even internal doneness while preventing premature darkening

If the crust is browning too quickly, tent it loosely with aluminum foil halfway through baking to slow down the color development while letting the interior finish

Finally, vegas108 link 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, you’ll get a beautifully chewy crust every time—without the risk of overcooking