The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Tough Crust Factors

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Song Of The Baker's picture
Song Of The Baker

Tough Crust Factors

I recently made a loaf which was basically a JH Hamelman 5 Grain Levain, but with some added rye and spelt flour.  About 10 - 15 % each.  I made 2 loaves - gave one to my brother and kept one for myself.  I noticed on bake day, fresh, it was amazing.  Crispy crust.  On day two, the crust had turned to very chewy and tough.  Now, I like my crusts chewy, but this was a bit more than what one would call desireable.  My brother said that his on day 2 was still nice.  I hadn't tried it myself, so I can say if it was the same as mine or better.  The difference between my loaf and his, was his proofed an extra hour while mine was baking.  Would this be a factor as to why his was not as chewy tough?

What are some known factors in an overly hard, tough and chewy crust?

Thanks for the help in advance.

John

eddieh70301's picture
eddieh70301

I have baked a couple of recipes from Reinhart's BBA and Forkish's Flour Water Salt Yeast. Out of the oven, they are great. Nice and crunchy but the next day they are soft and chewy.

I've heard you are supposed to store crunchy loaves in a brown paper bag to prevent the loaves from turning soft. I tried this and it helped somewhat but nothing like they were coming out of the oven.

I've followed each recipe exactly as written so I'm guessing that's how they turn out the next day. I'm new to this baking thing so maybe my process is flawed.

Song Of The Baker's picture
Song Of The Baker

Thanks for the feedback eddieh70301.  My problem is not soft crust but way too hard.  I understand that breads are rarely going to have the same crust fresh out of the oven than a day later.

John

dabrownman's picture
dabrownman

want it like it came out of the oven then just put them in the toaster oven and toast them like you would  piece of toast.  I do the same thing for frozen pizza. Let it come to room temp and then toast the slices like a bagel.  No worries but I am thinking that your bother might be living a much cleaner life ....you know....without the yeast, Lab and other microbial bacteria and viruses :-)   

Song Of The Baker's picture
Song Of The Baker

Hey dabrownman..Long time no messaging.  I have been off for a bit.

I don't expect to have a nice crispy crust every day after the bake.  I actually enjoy a slightly chewy crust days later.  My problem with this particular bake was that the crust turned MAJORLY tough and chewy...almost to the point of inedible.

John

nicodvb's picture
nicodvb

Unfortunately I don't know the answer. I only noticed when baking bread in convection mode (not fan-assisted, but pure convection) the crust remains crunchy.

Song Of The Baker's picture
Song Of The Baker

This bake was actually using a convection oven.  I have a feeling it has to do with either the spelt and rye flours or...i don't know.  Anyone else any help with this?

John