The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Crustless bread

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Lucifer's picture
Lucifer

Crustless bread

What do I need to change to make the crust softer?


Does anyone know how to make bread with crust so soft it's almost like crumb?


 

PaddyL's picture
PaddyL

Or brush them with butter.

Russ's picture
Russ

Get a pullman pan and bake in that.


They have them at Amazon, if you click one of the links on this site, I believe part of your purchase price will help support the Fresh Loaf.

Lucifer's picture
Lucifer

Is the secret in maitaining high humidity then?

Russ's picture
Russ

I believe it's more in shielding the crust from direct heat.

nicodvb's picture
nicodvb

just after baking, at least for 1 day.

rayel's picture
rayel

from direct heat seem to support my experience of covering the loaf with, in my case, a wok cover, even for a short time, 10 to 12 minutes, it had the effect of making the crust thin and crackly, rather tender too. picture of ciabatta no knead .Ray

Lucifer's picture
Lucifer

Looks delicious :)

Lucifer's picture
Lucifer

Couldn't find any pullman loaf pans. Had to improvise a bit.


One lot went into a glass pan with a tight lid. Had to keep it in longer than usual, but the crust was almost as soft as the crumb. The crumb is much more moist too.


The other lot went into a roasting tray which I covered with an baking sheet. There were plenty of gaps, but the result is almost the same. I removed the cover 10 min before the end and cranked up the temp. The result is a very thin dark crast that softened considerably during cooling.


Thanx for the advice everyone! :)