how to make crust less crisp ?

Sheila in Mexico

Hello all !   Happy New Year !

 

Today I made my first baking of two small loaves of sourdough bread.  I had added ground thyme to give it flavor but it did not really tast llike anything and the crust was VERY crisp - cutting it I lost 30% to crumbs. 

Any suggestions and or comments would be gladly recieved as I have half the starter with added water and flour in the fridge and if I cannot find a way to fix it it will wind up in the trash.  :-(

Saludos,

Sheila in Mexico

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Adam T's picture
Adam T 2010 January 12

could you give us your recipe and methods, so we know how you are doing this? As well as baking time and temperature.

 

Thanks, Adam

Sheila in Mexico 2010 January 12

Thank you for your comments. 

 

Adam, I used an Emil recipie that sounded simple to do ( simple is important in my life )

(3 C water + 1and 1/2 T dry yeast + 1 t sugar ) combine 5 minutes add 3 cups flour cover 12 hours ( needs to be stired down at least once )  Used 1 C course whole weat 1 C ground whole wheat and 1 C white flours.

 

Basic Bread

2C flour - used 1 C ground whole wheat and 1 C white ( my addition 10 gr malt and 5 gr gluten)

1.5 C started

3/4 t salt

 

Knead well - raise for 1.5 H in greased bowl

Knead lightly - mold - raise 1 H

Bake in 350 oven for 40 minutes. ( he said 60 but it was done at 40 )

 

We are diabetics so I think we should use as much whole wheat as possible - here in Mexico I cannot get Rye or anyother type of flours.  I put the malt and what passes for gluten in because the flours here are very lacking.

Any suggestions will be greatfully appreciated.

Sheila in Mexico

 

 

 

 

 

 

Sheila in Mexico 2010 January 14

I am using the bottom "warming" part of my oven on high to raise my bread  in the top oven - it is as cold as Hades here - Has NEVER been this cold and our houses are not built for this.  This rises my dough very nicely BUT when it comes time to turn the oven on to preheat I have nowhere to move the dough while the oven heats up to 400 degrees.  If I move it out of the oven it collapes from the cold.  I have been leaving it in while it heats up but then it raises to high and half collapes when it starts really baking.     What to do ?  OH - added one egg to the mixture and another 1/4 t salt on the secound step and it seems to have been a bit less crusty with a nice inside.

Baking makes me happy !

Saludos,

Sheila in Mexico

 

clwest 2010 January 14

I have been using an electric griddle on warm to keep the raised and unbaked loaves from falling as of late. 

If you have a microwave, heat up a cup of water, remove the water and put the bread into the microwave (if your bread can fit that is!)

Another alternative would be to get a hot pad, place it on low and put a cardboard/fiberboard bos on it, place the dough into the box, and lit it set while the oven is warming.

 

For a chewy crust:

I heat up the oven and then pour 1/2 cup boiling water into a tray on the floor of the oven at the beginning of the bake cycle and let it cook for 40 minutes or until the crust browns. 

 

When I was in San Francisco (My Home Town) I went to Boudin Bakery on the pier.  They mix the dough with starter, let it rest, portion it, form it, let rise in a refrigerator for a day, score it and bake it.  In speaking with the head baker, he warned me about agressive rising of the dough and too much water.  Both can make the dough fall when transferring.

 

Good luck.

Dyer Baker's picture
Dyer Baker 2010 February 12

To soften the crust on my loaves, ( for the kids, cause we love them crusty ), I used to brush them a bit with plain water, just after I take'em out from the oven.

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