The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Crusts don't stay crusty once removed from oven

kldickinson1's picture

Crusts don't stay crusty once removed from oven

Every time I bake baguettes, a seeded torpedo, or a sandwich loaf, the loaves are nice and crusty when I take them out of the oven. However, within about thirty minutes, they're soft. I let them cool in their pans (where applicable) for five minutes before removing them to a wire rack.

My only guess is that I'm not baking them long enough and that the extra moisture is coming to the surface and causing the crusts to soften. Anyone else? This is really frustrating, so thanks in advance for your input!!

fancypantalons's picture

Are you checking the temperature of your artisan loaves before declaring them done?  A french baguette should hit 205-210F internally, while a sandwich loaf is good at 195F.

wally's picture

but, depending on where you you live this time of the year it could be humidity.  I have a much harder time in the summer getting my baguette crusts to hold their crispness for several hours.


rockfish42's picture

You could try leaving them in the oven with it turned off for about 5 minutes at the end of the bake, that seems to help me maintain my crusts.

flournwater's picture

Yeah, that'll work.  I often just leave them in the oven (baking stone removed) on an open rack until the oven has completely cooled.  Just make sure you don't wrap the loaf in plastic for storage.

Dorrington64's picture

I live on the Welsh English border where it is ALWAYS damp. The warm moist air comes in off the Atlantic via the Welsh mountains, and we have problems with baking and jam making for instance (where the required temperature for setting takes a long time to achieve). My freshly baked bread never has a crisp crumb after it's cooled but if needed,a quick blast in the oven will make it good before putting on the table. The crust on a slice of my sourdough when toasted is the best part!