The Fresh Loaf

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baking loaf bread with soft crust

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Mary Jane D. Toribio's picture

newbie with a question

February 9, 2009 - 9:26pm -- Mary Jane D. Toribio
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hi! im jane from the philippines and im working in a food company. we are venturing on a new idea which is baking our own bread for our sandwiches. im developing a loaf bread  that weighs 1300 g for 30 minutes in a convection oven at 160 degree celcius. how can i make my crust softer but the inside is fully cooked.


 


 


thanks.

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