November 24, 2010 - 4:27pm
Crustless bread
What do I need to change to make the crust softer?
Does anyone know how to make bread with crust so soft it's almost like crumb?
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What do I need to change to make the crust softer?
Does anyone know how to make bread with crust so soft it's almost like crumb?
Or brush them with butter.
Get a pullman pan and bake in that.
They have them at Amazon, if you click one of the links on this site, I believe part of your purchase price will help support the Fresh Loaf.
Is the secret in maitaining high humidity then?
I believe it's more in shielding the crust from direct heat.
just after baking, at least for 1 day.
from direct heat seem to support my experience of covering the loaf with, in my case, a wok cover, even for a short time, 10 to 12 minutes, it had the effect of making the crust thin and crackly, rather tender too. picture of ciabatta no knead .Ray
Looks delicious :)
Couldn't find any pullman loaf pans. Had to improvise a bit.
One lot went into a glass pan with a tight lid. Had to keep it in longer than usual, but the crust was almost as soft as the crumb. The crumb is much more moist too.
The other lot went into a roasting tray which I covered with an baking sheet. There were plenty of gaps, but the result is almost the same. I removed the cover 10 min before the end and cranked up the temp. The result is a very thin dark crast that softened considerably during cooling.
Thanx for the advice everyone! :)