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

Most home bakers mistakenly believe extending bake time enhances chewiness, yet it frequently results in an overdone, tough crust

Instead, focus on creating the right environment in your oven to develop texture naturally

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 vegas108 link texture

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

As the loaf enters, the water vaporizes, generating a humid microclimate around the dough

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

Once steam fades, moisture escapes slowly, yielding a resilient, flexible crust instead of a brittle shell

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

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

Bake at a lower heat than conventional recipes suggest

Reduce heat to 450°F to slow crust development

Lower heat allows the crumb to fully set before the exterior over-browns

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

Wait until the loaf is entirely room temperature before cutting into it

Breaking into the bread before it cools turns your crisp-chewy crust into a soggy disappointment

Letting it rest locks in the perfect contrast: crunchy crust, tender interior

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