November 28, 2014 - 4:52am
How to avoid hard crust on bun top
Hello members, I am creating 100% wholewheat hamburger buns using home oven. The top crust is becoming hard, what all I can do it to make it soft? I have just lightly brushed the top with some oil just before baking at 220 degrees centigrade for 15 minutes. I did not use egg or milk as its allergic for me. For 150gm flour I used 1.5gm instant yeast, half teaspoon sugar, pinch of salt, 3 drops of lemon juice, half teaspoon oil, kneaded it well for 15 minutes, rising was good during single proofing. I also kept a bowl of water inside oven while baking. What am I missing or any other expert tip. Thank you in advance.
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But I do know that when my crusty bread is stored in an airtight tupperware container the crust turns soft.
Try soaking/resting the ww dough (without yeast) for about 4 to 6 hrs and then add yeast as a wet paste working it in until blended. See if that improves your crumb and crust. Try also one batch without the oil. Rises do have a purpose, see if you can get another rise into it.
Did not mention the amount of water so I hope that you are adding some and experiment with raising it. :)
@minioven, thanx for the reply, the water I am suing is 50% of the flour. Abenw11, I have tried something same as you did but dint see much difference. Also does temp n time matter. Someone told me if you bake at too high heat, the crust becomes hard and in other advice someone said if you bake at low temp for long time the crust gets hard. I am baking at 220 for 15 min.so can it get coked in 5 min as well?
You can also try using the Tangzhong method with intensive mixing which will give you a softer crumb and crust. I would also consider using a higher water %. Brushing butter or maybe margarine on the rolls before and immediately after taking them out of the oven will help. Adding some kind of fat to the dough will tend to make a softer crumb. i have used greek yogurt or cream cheese in roll recipes which work great.
You can find info on Tangzhong method by searching this site or on my website at mookielovesbread.wordpress.com
Whole wheat is very thirsty flour. Try going up to at least 60 or 65% of the flour weight to determine water amount. An increase in hydration might be what the rolls need to rise and stay soft. Oil does not hydrate flour.