The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Tough Crust

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bobku's picture
bobku

Tough Crust

I have read some post on this problem but haven't seen a solution. I have been making a Tartine style loaf for a while It's been coming out great, large open crumb, dark flavorful crust . When the bread cools maybe even the next day the crust becomes real tough and leathery its real hard to cut. The crumb is still soft and moist bread still taste great. I just need to solve the crust problem. I have been thinking of wrapping the bread in plastic wrap I know this is a no no but I think I could enjoy the bread as it is for the first day, then when it gets wrapped the crumb should get soft and at least be manageable. If it needs to be crisped up I can place it in oven. This way it can be enjoyed as s a sandwich bread with a softer crust as is. I really don't want to change the recipe I like the way the bread comes out now. The crust is great when it first comes out. How does everyone else deal with this problem ?

Mini Oven's picture
Mini Oven

"wrapping the bread in plastic wrap I know this is a no no but I think I could enjoy the bread as it is for the first day, then when it gets wrapped the crumb should get soft and at least be manageable. If it needs to be crisped up I can place it in oven."

Bagging after cooling and sealing overnight gives the moisture in the loaf a chance to work its way to the crust softening it. Covering with a bowl, tucking into a bread box or sealing into a closed space container will also do the same thing.  :)