September 23, 2009 - 8:32am
How to get a soft+thin crust on a loaf pan bread?
Hi all,
I've been baking bread in a loaf pan the last few times. I keep the steam on ("the bowl method"), bake for about 15 mins at 400, then remove the pan from the bowl and reduce temparature to 375 for another 25 mins or so (till it's just about 200 inside the bread). The bread gets a good ovenspring etc, but the crust is leathery rather than soft and thin. How do I get a soft+thin crust in a loaf pan?
Thanks!
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I never use steam when I'm baking panned loaves, and always get a nice crust, thin but crisp.
I agree; leave out the steam. Even if you don't use a pan, 15 minutes is (IMO) too long to steam the developing loaf. You only need to steam it long enough to allow the out layer to remain soft enough to allow for expansion of the loaf (oven spring) and that typically takes only about five minutes.
But that's still puzzling? Don't most breads, for maximum oven spring, need at least steam for the first 5 minutes?
Yep, that's what I wrote. About five minutes.
You could also improve the browning and crust build by brushing the top (or spray it) with Canola or Olive oil (or butter if you like) just before loading it into the oven.
Hi all, I too prefer a soft crust having both of the following individually or combined with great success:
1) After loaves have cooled an hour, but are still a barely warm, place in a plastic bag. the residual heat will create moisture in the bag that will leave crust soft. The trick is to wait until bread is almost cool otherwise too much moisture accumulates. Slice a bit later after loaves are fully cooled - or:
2) Take a stick of butter and rub all over the top after removing bread from pans. The crust will soften and give nice flavor if you are not adverse to butter - I usually do this first, then use bag method as above
I like to use steam to facilitate oven spring which does result in a harder crust. Rather than give up steam and spring, I only steam during the first 10 min by throwing 1/4 cup water on oven floor, at 3 minute intervals, i.e. three times during first 9 or 10 minutes. I heat oven to 450 for one hour prior, reducing after 10 minutes of bake time to 350 for rest of the bake, usually another 35-40 minutes (I use a probe thermometer inserted after 35 min of bake time so loaves are fully formed prior to insertion taking out at 204 degrees). Good luck!
PS, my loaves are usually 80% whole grain using wheat I grind myself with 20% white flour and 64% hydration (driven by use of fresh ground grain, would be 66% for store bought ww flour). I also use a starter culture that I feed weekly and build up the day prior and incorporate into a 40% sponge early the morning of baking. I let the sponge build about 4 hours after starting the sponge. Add SAF yeast, salt and mix/knead rest of ingredients. The result is light moist loaves, fresh taste of grain and starter and soft crust using the above techniques, and by kneading 5 minutes more than you think- with a noticeable and positive change starting from what then appears to be proper gluten development. Nothing better than a fresh loaf... Ciao
Thanks, all. I reduced the steam time to 5 minutes, and glazed with water (well. Sprayed water on top halfway into baking is a more accurate statement). I also used a ziplock after about 4 hours. All of it helped, the crust is way softer now!