03
Jan
Hope this help you. I wrap my loaves in a clean tea towel as soon as they come out of the pan.
Bread made without it will be dense with a very hard crust.
Bread crust too hard. When we do not cool the bread sufficiently before slicing not enough time has passed for the moisture to be absorbed by the crust causing the crust to remain dry and hard. It is best to allow sourdough bread to cool for at least 4 hours at room temperature for the moisture to fully settle and flavor to fully develop. Premature cooling causes a dry and hard crust with compromised flavor.
2020-06-24 A thick and hard crust on your bread is primarily caused by overbaking or baking in a temperature thats too high. Make sure that you adjust the temperature of your oven to suit the type of bread that youre making. If youre making different types of bread and theyre consistently coming out with really thick and hard crusts every time you might need to tweak your recipe.
It usually means the crust developed too slowly. But if you used way too much water that might have kept the temp down on the surface. More likely you lost too much heat just getting the bread in.
Its hard to diagnose bread problems without a lot of information as there are loads of possibilities. My problem is the crust is really hard and too crusty once it has cooled off. If I leave the bread on the counter for a couple of hours the crust is too hard and one just cant enjoy eating this bread unless you enjoy hurting your gum.
I read in the Bread book that the nice thing about Ciabatta is its hard and crusty. Many things can contribute towards a hard crust including over or under kneading and baking at the wrong temperature or for too long. With a breadmaker however these are usually beyond your control.
If there is a crust setting on your breadmaker try choosing light crust. Thick crust can come from too much rise time. By the time the bread goes into the oven the yeast is exhausted the dough is flabby and.
Bread made without it will be dense with a very hard crust. Otherwise it sounds like your dough isnt receiving a long enough rise or you may have used old yeast. Letting the dough rest to absorb the liquid as others have suggested may help.
Its possible that your oven temperature is too low but Id try replacing your yeast and using a longer rising period before changing the temp. If you are trying to make your bread come out lighter use a bread loaf pan which keeps most of the bread from drying out and becoming hard. The top of your crust will be a bit tougher but the rest will be pillowy soft.
If you are looking for a way how to make bread dough that is hard softer you can add a bit of water to it or butter. If the loaf is large it takes longer to bake through at any given temperature so simply dividing the loaf into smaller units may solve the problem. Lower temperatures mean that you have to leave the loaf in the oven too long to get crust color and to bake the center and of course the crust gets thicker and harder.
Hope this helps Muff. Well when your bread is heavy that is because you add too much flour try reducing the flour by 12 cup. Crust is too hard is due to the oven is too hot or you dough is dry.
Add a little more water a table spoon at a time till the dough is taggy or you could give your oven a water spray before placing your baking pans in. Hope this help you. Roll out a little bit of dough set aside for about 30 minutes.
Put into oven at 450 for about 10 minutes. Inside the oven I have a small metal pan with some water to steam up. After 10 minutes I turn the oven down to 375 and cook that for about 20 more minutes.
The outside of the bread is hard super hard. The inside is fine fluffy and tasty. When you put bread in the oven the first thing to cook is the exterior forming the crust.
If youre baking your bread for too long the crust will become hard rather than soft or just slightly crispy. If youre not sure when your bread is. I wrap my loaves in a clean tea towel as soon as they come out of the pan.
Once the bread has cooled the crusts are nice and soft. Is yours a panasonic as you cant adjust the crust setting when doing wholemeal. You just need to figure out what you starter needs to make dough and what the dough needs to make bread.
Experiment until you get the results you want. Baking the same loaf 4 times and getting a hard crust each time is good news and bad news. The bad is you haven figured out how not to get a hard crust.
The good news is your methodology is good so when you do figure out what you need to. My sourdough bread rises fine and bakes nice but the crust is too hard. I dont use any spray or water in a pan.
Is there something I can do to make a more tender crust. Ernie If you want to get soft crust then after you pull it from the oven and while it is still hot rub it with some butter or margarine. The crust will be like.
NY Times No Knead Bread Recipe-my crust is too hard. I made the NY Times No Knead Bread a few days ago and followed the recipe to a T. Made it in my 7 qt.
Dutch oven cast iron enamel and the bread was goodbutthe crust was so terribly thick and hard I couldnt cut through itI tried once out of the oven and then again once it was cool.