softer crust?
Posted: 30 March 2008 05:20 PM   [ Ignore ]
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k…first post here…i’ve got a question—whenever i make my plain yeast bread, it always come out with a loose crumb, but a very firm crust, making it impossible to use as sandwich bread. What can I do to correct this? I’ve heard that the loose crumb can be corrected with more kneading—is this correct? As for the crust, I’ve been told brushing the crust with butter as soon as it’s out of the oven and laying a tea towel over the loaf while it cools helps.

Does anyone know if these suggestions work? Or are there any better ways of getting there?

also, if it helps, what i’d like is something a little before store-bought sandwich breads, in terms of crust—a little bit of chewiness and crunch, but not so much that it makes it difficult to eat in sandwich form, is what i’d like to see.

It should be noted, i guess, that i’m not using a recipe from The Bread Bible here, but rather from Taste of Home’s Complete Guide to Baking.

Thanks!

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Posted: 01 April 2008 09:25 AM   [ Ignore ]   [ # 1 ]
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I have a similar question re the Basic Hearth Bread (my first excursion into the BB).  I’ve made it 3 times with my new KA600, my inspiration to get back into baking, that and a husband who falls madly in love with me each time something comes out of the oven grin.  It is going great, but the crust is a little chewier than we would like.  Butter it?  Other suggestions?  Thanks!

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Posted: 01 April 2008 03:56 PM   [ Ignore ]   [ # 2 ]
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In other words, I should be proud of my chewy crust, it is as intended!  Thanks, just what I needed (though in fact I may rub a bit of butter on next time as was also suggested).

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