The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Softer or thinner crust on my Sourdough

VaderAG's picture
VaderAG

Softer or thinner crust on my Sourdough

I have been baking sourdough since the start of lockdown and have got into a really good routine with a recipe that I'm really happy with.

I fancy experimenting a bit however and the bread comes out with a good crumb, relatively thick send crunchy crust. It's not too thick, it's perfect tbh, but it's a little much for the kids.

With this in mind I'd like to get a lighter, softer or thinner crust but I'm not really sure what to tweak.

I see a lot of posts online saying that to really do this you need an oven with steam injection but just stopping there... The thing is I DO have an oven with steam injection and use it for my bread. I have it on the whole bake usually. Seems the things I can change are temp, cooking times and steam levels, but don't want to lose my oven spring!!

Any advice?

Thanks!

 

 

 

 

 

 

phaz's picture
phaz

While still warm (not hot, warm) throw in a plastic bag. Moisture will migrate to the crust, remain there and soften it. Enjoy!

wally's picture
wally

If you are retaining steam in your oven throughout the entire bake, you will get a thicker, more chewy crust. To achieve a thin crust apply steam immediately upon loading your loaves, but vent after 10 minutes or when the crust just begins to take on color. You’ll see a noticeable difference in your finished product.