The Bread Thread

[ibglowin]

Your talking sacrilege Mike! That loaf looks amazing and perfect!

So have you tried putting the bread into a gallon zip lock bag after completely cooling down (like 4-6 hours later). This is what we do and every time we take the loaf out of the bag the next day its lost its outer crunch and is very soft (even the top crust). So much that we put sliced bread into toaster or toaster oven to crisp it back up for sandwiches etc. I suspect we have similar EL/humidity/environments.

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Ok, so back to actual bread talk. HELP, looking for suggestions on making the crust on a sourdough boule slightly softer. Mine is coming out really crunchy. I'm happy with the taste and the texture of the insides but if you try to toast or broil slices the crust will almost cut your mouth. For this last loaf I left in a covered dutch oven for 30 mins and uncovered for just 10 verses a more standard 20 and 20 at 450 degrees. I also brushed with melted butter when it came out. It did seem slightly better when grilled and definitely better just sliced.

Any suggestions or thoughts appreciated.

 

[bstnh1]

Your talking sacrilege Mike! That loaf looks amazing and perfect!

So have you tried putting the bread into a gallon zip lock bag after completely cooling down (like 4-6 hours later). This is what we do and every time we take the loaf out of the bag the next day its lost its outer crunch and is very soft (even the top crust). So much that we put sliced bread into toaster or toaster oven to crisp it back up for sandwiches etc. I suspect we have similar EL/humidity/environments.

I had the same issue and did as you said - after the loaf cools, I store it in a zip-lock bag and it softens up the crust. It toasts up fine.

 

[JBP]

A plastic bag will work, although many will tell you it is sacrilege to put fresh bread in plastic for that very reason! That said, I have no different suggestions - only ways to make it crustier. And agree that the loaf looks amazing.

 

[bstnh1]

Cool day here for a change. Pulled a bucket of dough out of fridge and made some bread.

 

[Kraffty]

Fine tuning over the past few weeks has brought my bread to a level I'm really happy with. Some adjustments to cooking temps and times, increasing hydration to 63%, taking the whole wheat addition to 15% and using the suggested sealed plastic bag for storage have really improved the bread. All the practice is making for prettier finished product also.

 

[cmason1957]

I will post this picture for my wife, she is the baker. I like to measure things inaccurately (she says not at all) so she bakes, not me. The sourdough starter made us easy to get from a bakery in San Francisco, via in laws in Texas. She never makes a bad loaf with it.

 

[winemanden]

I will post this picture for my wife, she is the baker. I like to measure things inaccurately (she says not at all) so she bakes, not me. The sourdough starter made us easy to get from a bakery in San Francisco, via in laws in Texas. She never makes a bad loaf with it.

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I used to watch my Mum make wonderful bread when I was a kid. She just used cups and spoons to measure.
However, I used to work in a bakery when I was younger, so I know the only way to be really consistent is to measure accurately and use bakers percentages.

 

[Rocky]

I used to watch my Mum make wonderful bread when I was a kid. She just used cups and spoons to measure.
However, I used to work in a bakery when I was younger, so I know the only way to be really consistent is to measure accurately and use bakers percentages.

My Mom was the same way, never measured anything! People used to ask for her recipes or how she made something and she could not tell them. She would invite them over to participate or to watch her prepare food but that was it. She was not a constant baker, limiting her skills mostly to bread, Easter Bread, ricotta pie, and pizza dough. Even in these cases, she did not measure and she would make 20-30 Easter Breads each year. They were the best!