/ck/ - Food & Cooking

[Anonymous No.8753268]

The crust on my baked bread ends up soft after an hour or so. How to fix?

[Anonymous No.8753319]

Are you wrapping it up or something?

[Anonymous No.8753324]

>>8753268
How are you storing it? Crust needs airflow to stay crispy, don't put it in plastic or something.

[Anonymous No.8753332]

Are you steaming your oven the first 10 mins of baking? Steam helps. Just open the door every 2 minutes or so and throw some water or squirt some water in there.

[Anonymous No.8753343]

>>8753268
If you have an oven with a convection setting, turn it on for the last 15 or so minutes of baking.

Make sure you're cooling it on a wire rack.

[Anonymous No.8753345]

How do you get softer crust? The crust on my bread is always like hard tack.

[Anonymous No.8753352]

>>8753345
What's your recipe like?

[Anonymous No.8753357]

>>8753332
Better method of steaming is put a pyrex pan on the oven floor and throw a handful of ice cubes in it right before you put the bread in (after the oven has stabilized)

[Anonymous No.8753376]

>>8753352
I guess I'm in the habit of going pretty wet, slightly less water than flour but close, then a lot of dusting. Makes good pizza dough, probably way too wet for bread.

The rest I keep simple. Minimal salt, yeast, long rising times.

[Anonymous No.8753407]

>>8753376
Try adding about 40g of dry milk or 80g butter per loaf to your recipe.

Water should be about 65% as much as flour, by weight. You can go a little more wet if you're kneading with a mixer or food processor.

[Anonymous No.8754137]

>>8753268
let it harden and become stale you disgusting tasteless yurofag

[Anonymous No.8755222]

>>8753268
bake for longer
reduce the temperature if needed
sometimes it's a good idea to let the bread cool in the oven with the door slightly open