The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

soft crust

MangoChutney's picture

Nice Soft Sandwich Bread with Soft, Sweet Crust and No Crumbling

September 19, 2012 - 7:14pm -- MangoChutney

 My husband says this is the best bread I have ever made.  I think I agree with him.  The final loaf weighed about 2.8 lbs.



Water Roux:  
1 oz whole barley, milled fine  
5 oz cold water  

Water roux from above  
4 oz Greek yogurt  
6 oz water  
16 oz hard white spring wheat, milled fine  

brazilbaker's picture

100% whole wheat sandwich bread, crust too soft where in contact with the pan

September 10, 2012 - 8:59pm -- brazilbaker

Howdy! This is my first post here. Been reading this forum for some time now and found a lot of great information that really helped me on my new bread baking obsession.

I'm from Brazil and good information about bread baking here, especially sourdough and whole grains is very scarce, so a source like this one here is pure gold.

I've been baking all the bread my family eats for some months now and I don't think I'll ever get back to buying commercial bread. Mine, even when it goes wrong somehow, tastes better than any supermarket bread.

sallam's picture

seeking a soft crust: milk vs egg vs oil vs steam

August 28, 2012 - 4:02am -- sallam


When I make bread buns and loaves, the crust always comes out hard and cracky.  I like simple basic recipes, using just flour, water and yeast. But I've always read that adding fats to the dough makes the bread softer. I don't like fat though. But I wonder, if I can get away with just one of those fats in my dough, which ingredient gives the most soft crust? and should I add that ingrient to the dough itself, or only use as coating just before baking?

spinypineapple's picture

Soft pane siciliano from BBA??

June 30, 2011 - 8:14am -- spinypineapple

Hello! I just baked the Pane Siciliano from BBA, and I'm not sure if the bread is supposed to be so soft! I followed the instructions closely, cutting back on a bit of water as it was extremely wet (and I mean extremely. I tried Bertinet's slap-and-fold, but gave up and did repeated stretch-and-folds at 10 mins intervals until the dough passed the windowpane test.. about 4 reptitions of stretch-and-fold in total)

Salilah's picture

Too fluffy and soft crust - solutions?

May 19, 2011 - 1:37am -- Salilah

I made a version of Susan's Norwich Sourdough

with a variation of a higher percentage of starter:

400g white (very strong) rather than 450g
60g light rye
250g warm water rather than 300g
280g starter (mix white & rye) rather than 180g
10g salt
(i.e. same percentages flour and water if you take starter at 100% into account)

knud's picture

soft crust

May 30, 2010 - 8:47pm -- knud


Soft crust

I want to thank every one the made suggestions or gave advice. I settled for starting the baking at a higher heat than I have done, then leaving the bread an extra 10 min with the door open and the oven turned off. This method gives me a nicer crust than I had before

Thanks again


pjaj's picture

How to achieve a soft crust.

April 7, 2009 - 3:10pm -- pjaj

I am trying to duplicate a commercial loaf that is virtually crustless. It is a malt fruit loaf. I have tried baking it at a lower temperature for longer and with a pan of boiling water in the bottom of the oven. This is better, but it still comes out with a light, crisp crust. Any ideas how I could keep / make the crust softer? The recipe I'm using can be found in the discussion on this site here.


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