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
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 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.

 

Ingredients

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

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

sallam's picture

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

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

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
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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

http://www.wildyeastblog.com/2007/07/08/my-new-favorite-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
Forums: 

  

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

Knud

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.

Stephanie Brim's picture
Stephanie Brim

So my sourdough starter isn't ready yet. I've decided I'm going to baby it a little longer with three stirrings a day and lots of love. That being the case, I still needed to bake. This came about because I had oatmeal for lunch today. Strange lunch, I know, but sometimes you just have those cravings that must be heeded. I envisioned this as a soft-crusted bread with a dense but moist crumb and a decently caramelized crust. I wanted a little maple flavor, as well as the flavor of the brown sugar. I almost got it, but I think that this is still a work in progress. Not using instant oatmeal may be a start. It also needs a tad more salt than the teaspoon I put in. The only thing I'm lacking to make it completely from scratch is the maple syrup, which I'll get on friday, and I'll bake it again this weekend from old fashioned oats, brown sugar, and maple syrup. For anyone who still wants the recipe, it is below. I think I'm starting to get the scoring thing. These didn't blow out on the bottom. They were also better proofed than my last loaf. I let them sit for about an hour before baking. The real test of any bread making, for me anyway, is the appearance of the crumb. This is, by far, my best for a more dense loaf. I'm really loving what I'm learning here. I'm having a lot of fun baking (sometimes more than my boyfriend, our daughter, and I can eat, but it's proving to be very educational. Recipe: Maple Brown Sugar Oatmeal Bread - Take One Prepare the oatmeal: 1 packet instant maple & brown sugar oatmeal 1/2 cup water Mix and heat for 1 minute. It will be almost done, but not quite. Allow to cool to just warm. Assemble the rest of your ingredients: 3 1/3 cups flour 2 1/2 tsp active dry yeast 2 tablespoons of butter 1/4 cup lightly packed brown sugar (very lightly) 1 egg, lightly beaten 2/3 cup milk (lukewarm) 1 1/2 tsp salt Disolve the yeast in the milk. In your large bowl you use for mixing the final dough, mix together the oatmeal, sugar, and egg. Once incorporated, mix in the milk. Once all this is well mixed, add 2 cups of flour and the salt and mix until you get a thick paste. Add the rest of the flour in 1/3 cup increments until it's almost all in. If your cups are the same as my cups, it should take all but the littlest bit of the flour. If not, you want the dough to feel very sticky and barely hand-kneadable. Once mixed together so that there's barely any flour left in the bowl, rest for 10 minutes. After the resting period, turn the dough out onto your kneading surface and "knead", as well as you can, for a few minutes. 5 or so. Bulk ferment should be about 60-80 minutes. Mine was on the longer side because of the temperature of my kitchen. I stretched and folded the dough three times during this time. Got very good gluten development. Preshape and allow to sit for 5 or so minutes. Shape loaves, then proof for about 45 minutes to an hour, depending on the warmth of your kitchen. Score and bake in a 400 degree oven for 15 minutes, then turn down to 350 and bake until a thermometer reads 200 degrees or so.

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