The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Crust goes soft

knud's picture

Crust goes soft


Being a newbie I hope I am in the right forum.

When my bread comes out off the oven it has  a nice crispy crust,  after the bread has cooled down the crust goes soft

Any help will be appreciated

take care



jombay's picture

If I understand correctly, basically all the excess moisture in the middle of the bread will transfer to the crust when cooling.

After baking, a lot of us turn off the oven, open the oven door a crack, and leave the loaves in the oven for about 10 minutes to deepen the crust.

LindyD's picture

You're actually posting in your own blog, not a forum,  Which is fine, but I wasn't sure if you realized that was the reason your post did not show up under the "recent forum posts" or "latest comments in the forum."

What type of bread are  you baking?  An artisan free form loaf or a panned bread?  Sourdough or yeasted? Bread flour or AP?  Are you adding ingredients such as eggs, oil, butter, etc, or do the ingredients contain water, flour, salt and either a levain or commercial yeast?

Are you using a baking stone and steaming?  How are  you storing the loaf after it's cooled?

Lots of questions, but without knowing exactly what you are baking, it's hard to even make a guess.


davidg618's picture

And, as jomboy posted, it's due to internal moisture migrating to the crust. Happens every time, with every loaf, regardless of type. Store it in a plastic bag, even after it's cooled entirely, the crust still softens. It's physics, and it not a kind world.

If you want to restore a loaf's crustiness pop it into a 375°F oven for 4 to 7 minutes depending on its size and shape: baguettes 4, 1.5 lb. boules 7.

David G

diverpro94's picture

That's pretty much normal!


LindyD's picture

I believe it depends on the bread.  The crust on my sourdough does not become soft once the bread has cooled, which is the problem the OP is having.

To the contrary, the crust is still crisp the next day when I slice it.  

Which is why I asked what type of bread he/she is baking.

Bee18's picture

the crust always get soft. It's probably why the French are buying their baguettes 2 to 3 times a day to always have a crusty one.

I use the method of D618 at least twice in 4 days until my loaf is eaten. I brush the surface with a bit of water. I do the same for Rye, Baguettes Pain de Seigle etc... that I bake by myself and the same if I buy bread from an artisan baker and until I get home it's already not crunchy/crusty as I like.

Good luck, Bea

Bee18's picture

Sorry if I have not been very clear about the method of warming the bread in a very hot oven for few minutes of Davidg618 who I wrote mistakely D618... I hope you had understand, but in case not, here is the name correctely spelt.