October 29, 2018 - 12:52pm
How to soften the crust?
I'm happy with my crumb, usually 70/30 white, wholemeal, but the crust is usually a bit leather like, ok for me but some of the older/younger members would like it softer. I know the tricks of covering the baked loaf to soften the crust after baking, but was wondering if anyone could suggest if I would be more successful if I changed the flour combo or added fat/milk and if so what percent you would recommend . The bottom of the loaf is usually very thick too, so would like any help on this too. Thanks for any help.
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i've baked at 375F with a smaller (300g) loaf and added butter to the dough. this results in a nice soft texture that's easy to pull apart and dip in oil. you won't get the same rise or open crumb when you start adding fat to the mix.
the bigger loaves might take some time to bake at 375F, however. curious to see if there are other techniques.
I use 30 g of yogurt for 1100 g of flour so it isn’t much but I end up with a nice thin crust. I also bag my loaves in a ziplock once they are completely cooled. Hope this helps.
thanks. Baking tonight so I'll add some to the water.
just been doing some searching and there is a couple of articles of using tangzhorn to soften the crust. This of course will also soften the crumb so I may try it anyway as I’ve never attempted this but it sounds like just adding a porridge to the bread
Also seen post of brushing the loaf with fat after baking - butter would be nice
so now I’ve got four different ways to try. Happy baking. !