Why Is My Sourdough Crust Too Thick And Chewy How To Soften It

A beautifully baked sourdough loaf should have a crisp exterior that gives way to a soft, airy interior. But when the crust becomes excessively thick and chewy—so tough it demands jaw strength to bite through—it defeats the purpose of artisan bread. This issue is common among home bakers, especially those still mastering their technique. The good news: it’s fixable. Understanding the root causes behind a dense, leathery crust allows you to adjust your process and achieve a more balanced texture—one that crackles gently when tapped but yields easily to the teeth.

The thickness and chewiness of sourdough crust are not random outcomes. They result from specific choices in hydration, fermentation, shaping, baking temperature, and cooling. By identifying where your process may be going awry, you can make targeted improvements. Whether you're using a Dutch oven or baking freeform on a stone, each variable plays a role in crust development. Let’s break down the science and practical adjustments needed to transform your tough crust into one that complements rather than dominates your loaf.

Understanding Crust Formation in Sourdough

The crust forms during baking as moisture escapes from the dough's surface and starches gelatinize under high heat. When exposed to intense oven temperatures, especially with steam present, the outer layer dries out and caramelizes, creating color and structure. This is desirable—but only up to a point. Overdevelopment leads to excessive drying and over-thickening.

Steam is crucial in early baking because it delays crust formation, allowing the loaf to expand fully (known as \"oven spring\"). Without sufficient steam, the crust sets too early, restricting rise and leading to a denser crumb. Paradoxically, too much heat or prolonged exposure without proper control can lead to an overly dark, thick crust even if steam was used initially.

The primary factors influencing crust thickness include:

• Oven temperature: Higher heat promotes faster crust formation and deeper browning.
• Baking duration: Longer bake times increase crust thickness due to extended moisture loss.
• Dough hydration: Wetter doughs tend to produce thinner, more flexible crusts.
• Steam levels: Adequate steam keeps the surface moist longer, delaying crust hardening.
• Cooling method: Rapid cooling or exposure to airflow can dry out the crust further.

When any of these elements are out of balance, the crust can become disproportionately thick and unpleasantly chewy. The goal isn’t to eliminate crust—great sourdough needs some crunch—but to ensure it enhances the eating experience, not hinders it.

Common Causes of Thick, Chewy Crusts (And How to Fix Them)

1. Excessive Baking Time or Temperature

One of the most frequent culprits behind a rock-hard crust is baking too long or at too high a temperature. Many recipes call for initial baking at 450°F (230°C) or higher, often in a preheated Dutch oven. While this creates excellent oven spring and color, extending the time beyond what’s necessary dries out the outer layers.

Tip: Use an instant-read thermometer to check internal temperature. A properly baked sourdough should reach 205–210°F (96–99°C). Beyond that, you’re risking over-baking.

If your crust is dark brown or nearly black, and feels leathery, reduce baking time by 5–10 minutes. Consider lowering the oven temperature slightly after the first 20 minutes to allow gentle finishing without scorching.

2. Insufficient Steam During Baking

Contrary to intuition, lack of steam contributes to premature crust formation. If the dough surface dries too quickly, the crust hardens before full expansion occurs. This forces the loaf to push through weak spots, sometimes resulting in uneven cracks and thicker areas where stress concentrated.

To improve steam retention:

• Use a tightly sealed Dutch oven for the first 20–25 minutes of baking.
• Preheat the pot thoroughly so it generates its own mini steam chamber.
• For oven bakers using stones, add steam via a tray of boiling water or spritz the oven walls (avoid glass doors).

3. Low Dough Hydration

Hydration—the ratio of water to flour by weight—directly affects crust texture. A dough at 65% hydration will naturally form a thicker crust than one at 75% or higher. Lower hydration means less available moisture to escape slowly during baking, leading to quicker drying and harder exteriors.

If you consistently get thick crusts, consider increasing hydration gradually. Start by adding 2–3% more water to your next mix. Adjust flour type accordingly; high-protein flours like bread flour handle higher hydration better than all-purpose.

4. Improper Cooling Practices

Cooling might seem passive, but it significantly impacts final texture. Cutting into a hot loaf traps steam inside, which condenses on the inner crust and softens it. Conversely, leaving a loaf uncovered in a dry environment post-bake accelerates moisture loss from the exterior.

Allow bread to cool completely—ideally 2–3 hours—on a wire rack. For softer crust preservation, wrap the cooled loaf in a clean cotton towel or place it in a paper bag overnight. Avoid plastic wrap unless you want a fully soft, sandwich-style crust.

“Crust quality begins long before the oven. It’s shaped by fermentation, hydration, and handling—but sealed in the last 30 minutes of baking.” — Daniel Leader, author of *Local Breads* and founder of Bread Alone Bakery

Step-by-Step Guide to Softer Sourdough Crust

Follow this sequence to systematically refine your approach and achieve a more tender crust while maintaining structural integrity and flavor.

1. Adjust hydration: Increase water in your recipe by 2–5%. For example, raise from 68% to 72%. Mix well and allow autolyse (rest) for 30 minutes before adding starter and salt.
2. Extend bulk fermentation: A longer, cooler ferment improves gluten development and gas retention, contributing to better oven spring and reduced need for extreme heat.
3. Shape gently: Over-tightening during shaping creates tension that pulls the surface taut, promoting rapid drying. Aim for smooth but not stretched skin.
4. Use steam effectively: Bake in a preheated Dutch oven with lid on for the first 22–25 minutes. This traps natural moisture released by the dough.
5. Lower second-phase temperature: After removing the lid, reduce oven temp from 450°F to 400°F (200°C) to finish baking without over-drying.
6. Monitor internal temperature: Pull the loaf when it reaches 208°F (98°C). This ensures doneness without excess drying.
7. Cool under cloth: Once cooled to warm room temperature, cover loosely with a linen towel for 8–12 hours. This prevents excessive crust hardening.

Do’s and Don’ts: Table Summary

Do’s	Don’ts
Use a Dutch oven with tight-fitting lid for steam retention	Leave the lid off during initial bake phase
Wrap cooled loaf in a cotton towel overnight	Store bread uncovered in a dry kitchen
Target internal temp of 205–210°F (96–99°C)	Bake until crust is very dark brown or black
Increase hydration to 72–78% for softer crust potential	Stick rigidly to low-hydration recipes without testing
Reduce oven temp after initial bake phase	Maintain maximum heat for entire bake cycle

Mini Case Study: From Leather-Like to Balanced Crust

Sarah, a home baker in Portland, struggled for months with sourdough that looked beautiful but tasted like chewing tire tread. Her loaves had great rise and open crumb, but the crust was consistently too thick and required significant effort to eat. She followed popular online tutorials using 65% hydration, baking at 475°F in a Dutch oven for 45 minutes total.

After tracking her process, she realized two issues: she never checked internal temperature, and she left the bread on the counter uncovered after baking. She adjusted by reducing final bake time (removing the lid at 20 minutes, baking another 15), lowering temperature to 400°F after steaming, and wrapping her cooled loaf in a tea towel overnight.

The difference was immediate. On her next bake, the crust was still crisp but noticeably thinner and more pliable. Within days, family members commented that the bread “finally feels normal to eat.” Sarah now experiments with 72% hydration and uses a thermometer religiously—her go-to tool for consistency.

Checklist for Softer Sourdough Crust

Apply this checklist to your next bake to minimize thick, chewy crust:

• ✅ Increase hydration by 2–5% if currently below 70%
• ✅ Preheat Dutch oven with lid for at least 30 minutes
• ✅ Bake covered for first 20–25 minutes to trap steam
• ✅ Reduce oven temperature by 25–50°F after uncovering
• ✅ Check internal temperature—remove at 208°F max
• ✅ Cool completely on wire rack before slicing
• ✅ Cover cooled loaf with breathable cloth overnight
• ✅ Avoid refrigeration or airtight plastic storage

Frequently Asked Questions

Can I fix a thick crust after the bread is already baked?

Yes, to some extent. If the crust is tough but not burnt, re-crisping in a 350°F oven for 5–8 minutes can restore some flexibility. Alternatively, wrap slices in a damp paper towel and microwave briefly (10–15 seconds) to soften. Note: this changes texture permanently—best for toast or sandwiches.

Does flour type affect crust thickness?

Absolutely. Whole grain flours absorb more water and often produce thicker, more rustic crusts due to bran particles disrupting gluten and increasing surface roughness. High-extraction or white bread flour generally yields a smoother, thinner crust. Blending flours (e.g., 80% white, 20% whole wheat) offers a compromise between nutrition and texture.

Why does my crust soften the day after baking?

This is usually due to moisture migration from the crumb to the crust. In well-balanced loaves, some softening is normal. However, if the crust turns gummy, it may indicate underbaking or improper cooling. Ensure your bread reaches at least 205°F internally and cools fully before storage.

Conclusion: Achieving Crust Balance Is Within Reach

A thick, chewy sourdough crust doesn’t mean failure—it signals an opportunity to fine-tune your process. With attention to hydration, steam, baking time, and cooling, you can shift from battling your bread to savoring it. The ideal crust strikes a balance: crisp enough to crackle when broken, thin enough to yield without resistance, and flavorful enough to enhance every bite of the tender crumb within.

Great sourdough evolves through observation and adjustment. Keep notes on each bake—small changes compound into mastery. Try one adjustment at a time, assess results, and build confidence with every loaf. Soon, you won’t just avoid thick crusts—you’ll understand exactly how to shape the texture you desire.

💬 Have a sourdough crust breakthrough you'd like to share? Tell us what worked for you—your tip could help another baker find their perfect loaf!