trying to reverse engineer a sourdough loaf with a soft crumb/crust
I tried to reverse engineer the harissa sourdough from a local bakery. I got the crumb soft, but the crust isn't quite right. If anybody has suggestions on how to make a vegan loaf with a soft crust, please let me know! Perhaps a vegan butter baste?
Not sure if it is vegan or not, but adding any fat to your formula will help create a softer crust. Or spread some oil on the hot crust as it comes out of the oven. Or, wrap the bread in a towel as it comes out of the oven so it prevents drying of the crust as it cools. Those are some suggestions off the top of my head.
Not sure if it is vegan or not, but adding any fat to your formula will help create a softer crust. Or spread some oil on the hot crust as it comes out of the oven. Or, wrap the bread in a towel as it comes out of the oven so it prevents drying of the crust as it cools. Those are some suggestions off the top of my head.