Crusty bread turns soft
- 110ml warm water
- 200g strong white flour
- 3/4 teaspoon quick yeast
- 3/4 teaspoon salt
- pinch of sugar
I've been following a recipe as above but having problems with the crust. The behaviour's pretty consistent. The crust is ok in the oven but once it's out of the oven the crust on top softens. Underneath the bread tends to be cruncy.
Recently I've tried just starting with the water first,yeast, pinch of sugar and salt then adding flour gradually using a pastry scraper to need and stretch. It works fine but again I get a bread with a decent moist crumb but a soft crust on top.
The old recipe I used to use resulted in soft tops less often (used orange juice instead of the sugar and water) but I was in a different house so could have been the oven.