August 4, 2016 - 4:56pm
softer crust
Is there anything that can be added to make a soft crust?
I prefer recipes using only starter, flour, water, and salt.
I would like to keep ingredients to a minimum and without the use of dairy.
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Is there anything that can be added to make a soft crust?
I prefer recipes using only starter, flour, water, and salt.
I would like to keep ingredients to a minimum and without the use of dairy.
...and bake for a shorter time. Also, store it in a linen or cotton bag.
I make my soft crust sourdough with flour (wheat & spelt), salt and water. Bake your bread as usual and when you take it out of the oven just wrap it in a damp tea-towel and let it cool like that - hey presto - soft crust sourdough bread :) Much easier to slice and the kids eat the lot, crust and all.
Thank you, I doubled a recipe today and will be baking tomorrow morning. I will try wrapping it as soon as it is done baking. If wrapping the bread would you still steam or cover with a pan?
I put a cup of boiling water in a tray at the bottom of the oven just before I put the bread in. That's what I've always done, even when I was making crusty sourdough. And I tried covering the loaf with foil - the first time I did it the foil stuck to the loaf, second time I covered the bread with foil after 10minutes and the crust was too pale in colour for my liking and not any softer. Then I read about using a damp teatowel and that does the trick.
One of my cookbooks says leaving the bread in the oven for 20 minutes with the door cracked and the oven turned off will make the crust softer. Can't remember which book said that though.
Make sure the bread is dry (a couple of hours) and then store in a plastic bag. The crust will become soft Also for a" hard" crust store in a brown paper lunch bag There are 2 sizes available at the grocery store
regular and large.........