The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Bloomer crust

Gibrat's picture
Gibrat

Bloomer crust

hi all, 

my my bloomers are coming out the oven with a good solid rock hard crispy crust as I expect them too. However once they cool down they seem to soft and lose this crispy crust. Is this normal?

 

cheers

dan

BobBoule's picture
BobBoule

so I played my loaves on wire racks that sit on four ramekins. I am thinking that this allows the loaf to cool while releasing steam easily so the steam doesn't soften the crust. They seem to come out much better now but still not as crispy as I'd like it to, but its worth it to try and see if this helps you out enough to make you happy.

Jane Dough's picture
Jane Dough

Paul Hollywood has a good video on youtube in which he instructs four novices on making and baking "Bloomers" with crisp crusts.  Might be worth looking at. Of course he uses yeast but think natural instead.