my my bloomers are coming out the oven with a good solid rock hard crispy crust as I expect them too. However once they cool down they seem to soft and lose this crispy crust. Is this normal?
so I played my loaves on wire racks that sit on four ramekins. I am thinking that this allows the loaf to cool while releasing steam easily so the steam doesn't soften the crust. They seem to come out much better now but still not as crispy as I'd like it to, but its worth it to try and see if this helps you out enough to make you happy.
Paul Hollywood has a good video on youtube in which he instructs four novices on making and baking "Bloomers" with crisp crusts. Might be worth looking at. Of course he uses yeast but think natural instead.
so I played my loaves on wire racks that sit on four ramekins. I am thinking that this allows the loaf to cool while releasing steam easily so the steam doesn't soften the crust. They seem to come out much better now but still not as crispy as I'd like it to, but its worth it to try and see if this helps you out enough to make you happy.
Paul Hollywood has a good video on youtube in which he instructs four novices on making and baking "Bloomers" with crisp crusts. Might be worth looking at. Of course he uses yeast but think natural instead.