Hi there,
I have been baking for a couple of years now and mostly make sourdough with a crisp crunchy crust. Unfortunately my step daughter hates this - she is used to commercial white soft crust breads.
How can I make a sour dough with a soft crust?
Thanks
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Replies
When the bread cools down from baking place it in a plastic bag. The crust will be soft in about 1 day.
You can make softer bread by including fat, look for a recipe that includes some or start experimenting. Traditional sourdough is a lean bread dough, meaning no fat. Adding milk, butter, and/or oil will give you a softer crust. Also, if you're currently spraying your loaf with water or using steam in the baking process skip those steps as they build crunchy, baguette type crusts.
You can also bake in a traditional loaf pan, the dough that is in contact with the pan will not develop as robust a crust as the dough that is directly exposed to oven air.
Note that fats will retard your starter growth somewhat, so you might need longer proof times, or might need to include some commercial yeast.
HTH,
cc