May 12, 2019 - 5:15am
trying to reverse engineer a sourdough loaf with a soft crumb/crust
I tried to reverse engineer the harissa sourdough from a local bakery. I got the crumb soft, but the crust isn't quite right. If anybody has suggestions on how to make a vegan loaf with a soft crust, please let me know! Perhaps a vegan butter baste?
Share
Not sure if it is vegan or not, but adding any fat to your formula will help create a softer crust. Or spread some oil on the hot crust as it comes out of the oven. Or, wrap the bread in a towel as it comes out of the oven so it prevents drying of the crust as it cools. Those are some suggestions off the top of my head.