Bread not soft once cools down and crust issues
I have two problems, they are sort of the same issue so I've lumped it to the same post:
1. I've been trying to make soft buns with fillings. However, every time, the top of the bun turns out crusty and hard, not the soft texture I was expecting. The body is soft, just a hard layer of crust surrounding it. This is just a white bread flour bun.
I bake at 145 degrees celcius with the fan on. Initially i though my oven was too hot (I was doing it at 165 degrees celcius), but even at 145 degrees, its still hard.
I don't brush the top with anything before baking. Should I be?
2. Another problem I have with my dinner rolls is the crust is not hard, its leathery. Out of the oven, its soft but as soon as it cools down, the entire roll firms up. Until its warmed up again. How come dinner rolls I purchase don't do this. This happens with the loaf of bread I make from the bread machine, when it cools down, the insides firms up considerably. Its not edible without toasting first. This is wholemeal bread flour or a mix of white bread flour and wholemeal plain flour.