March 2, 2016 - 4:49pm
Boule from Artisan Bread in 5
Hi guys, please check out my boule from Artisan bread in 5.
How do I accomplish a softer crust?
Basically, it's a no knead dough, master recipe from the book - with 1 day fridge storage. I plan on using these for my panini's and salads. One of the things I'm finding is that the crust is really hard and probably will be too hard to pull and enjoy a sandwich.
Currently I'm using a Half Size Blodgett CTB1 and baking on high fan, 435degrees for 40 mins. I baked this on a regular half sheet. For steam, I used a cast iron skillet on the bottom rack with a cup of hot water poured in just after the loaf was placed in and the oven door quickly closed.
How can I accomplish a softer crust? Also, does anybody have any critique for improvement?
Share
Comments
Your bread looks very nice!
For a softer crust, you can do any and/or all of the following:
I'm gathering a consensus about the added fat on this post so you are right on. I will brush on today's bake and let you know. Thanks!
You could probably also bake it in a loaf pan. If you add milk and/or a fat (butter or oil), then bake it at the lower temperature for sure. Question though - if you're going to use it for panini and salad, why do you want a softer crust? Also to note - the crust will probably soften up after a day or so.
The crumb looks wonderful!
Hey Lazy Loafer, i'm just assuming that customers might not like the harder crust on their sandwiches. Also, in my market are quite a bit of an older population who's teeth I assume may not be as hearty as my own. Sounds silly, maybe i'm overthinking it. I loved the crust personally, but your question has actually challenged me to give it a go and see what customers say.
For that kind of bread I like the crisp crust, but if you want it softened try storing in a sealed plastic bag overnight after it cools.
I brush my sandwich bread loaves and my Portuguese sweetbread with butter when out of oven to soften but haven't tried it in this type of loaf.
as it cools on the track. You can also bake this at 425 F no fan while steaming then 15 minutes later bake at 425 F with fan until the temp on the inside hits 96 C or 205 F. This will give you a thinner adn softer crust as well but it will come out of the oven crispy and then soften as it cools.
Happy baking
as it cools on the track. You can also bake this at 425 F no fan while steaming then 15 minutes later bake at 425 F with fan until the temp on the inside hits 96 C or 205 F. This will give you a thinner adn softer crust as well but it will come out of the oven crispy and then soften as it cools.
Happy baking
hi dabrownman, your advice sounds sound and I am giving it a go on today's bake. I have two rolls set aside on a 90min rise at the moment. Here's what I'll try:
1-preheat oven, half sheet and skillet for 20-30mins
2-add in my loaves on parchment directly on top of my preheated half sheet followed by a cup of hot water in the skillet
3-turn oven off since that's the only way to turn off the fan, and set a timer for 15
4-at timer end, turn the oven back on and bake for 30mins more
5-at end, brush one loaf with salted butter (as suggested by one commenter above) and the other with water, (brushing with milk kind of makes me afraid of bacteria etc)
I'll let you know how they turn out.
btw, how do I test the internal temp of the loaf? Poke a hole right in with instant read?
do what you are doing. i think they pre heat to a higher temperature when they do this because the tempersture will drop off a bit. Having some mass in the oven helps a lot too. I use two stones on top and one bottom which makes the oven recover fast when the door is opened for loading.
Yes instant read right in the middle