The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

My 1st attempt was a success, but....

huskerfoos's picture
huskerfoos

My 1st attempt was a success, but....

I started out with trying to bake the loaf in the 2nd lesson.  As far as ingredients, the only thing I did different was use whole milk.  It is now cooling off in MS and our house was cool, so I just left a loosely covered bowl in the microwave to keep out of the drafts, but I did leave it for the 1st rise for close to 3 hours.   After that, I put it in a loaf pan and punched it down, and let it rise again for an hour.  I baked it by the degree and time 45 min at 350. 

Everything about it turned out great, but would like a slightly softer crust fo sandwhiches.  Any ideas on how to accomplish this?  I read on here one of the comments said to bake at a lower temp, but nothing to do for a time was mentioned. 

I would like to get it to a consistency of the store bought White Wheat.  We like it best because it is a softer fluffier loaf.  But, I can worry about that later on.

 thanks for this site, it has opened my eyes of how easy (and hard) baking can be

  JJ

dabrownman's picture
dabrownman

butter with some milk in the microwave and brush it on the crust as soon as it comes out of the oven.   Soft crust  every time!

huskerfoos's picture
huskerfoos

thank you