Ideas for a softer 'tooth friendly' crust


Hello fellow sourdough bakers! 

I'm hoping you can give me some advice. I've been baking sourdough bread for nearly a year now, I love love love the whole process of it and my family loves the bread. 

My daughter is getting braces on her teeth next month though, so she won't be able to tuck into the lovely hard crust of the bread any more. Is there a way to bake the same bread but keep the crust fairly soft so she can still have the bread?

Thanks for your help,


P.S. I've attached a pic of one of my loaves - hopefully it worked ok.

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farinam's picture
farinam 2012 November 5

Hello Moohie,

One way to get a softer crumb and crust is to use some fats in the recipe.  You could try subtituting milk for some of the water or adding (say) 30g of butter/margarine or oil.

The other thing you could try is to bake at a lower temperature and/or cool your loaf under a cover (towel or cloche).

Good luck with your projects.


Moohie 2012 November 5

Fantastic, thanks for your help Fabuloaf and Farinam (and thanks Maedi for getting my picture to work)!

I've got a loaf about to go in the oven so I'll try a lower temp and will cover it with a tea towel afterwards. Those soft rolls look great Fabuloaf, I will definitely give them a go too. I've been meaning to try rolls for a while, I've had requests from the family for some. I just keep making loaves because I'm a bit scared to try something different - I'm in a loaf rut!! 



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