The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Loaf changing while cooling

forerb's picture

Loaf changing while cooling

Thanks in advance for any advise you can give. This loaf was made with a overnight poolish then mixed, kneaded and proofed in a Zojirushi bread machine. Then shaped for a second rise and baked in a Dutch oven. If comes out smooth with a firm crisp crust. As it cools the crust softens which is fine, but the crust either cracks or wrinkles. Any ideas how to fix this?

gerhard's picture

a thicker crust, maybe squirt some what on it during the first few minutes of baking.