First time baking sourdough bread and everything seems fine, except for the crust being tougher than I want. Baked it in a Dutch oven at 450 and then down to 400… added 5 minutes to the covered portion of the bake, and reduced 5 minutes from uncovered portion. I also coated the loaf in butter as it came out of the oven.
If I bake covered for 45 minutes and uncovered for 10, (instead of 30/25) what will happen?
If you can share any tips and advice I would appreciate it!
by Blakerzzzz
12 Comments
It will soften as it cools and sits for a bit.
Put it in a plastic bag after it cools.
Or , keep it covered for the entire baking period. Reduce the temp , but don’t remove the lid.
Sometimes I add 3 – 6 teaspoons of olive oil and/or 2 teaspoons of liquid lecithin to the dough to make the crust softer.
The steam still exits the bread while it cools. Making the crust softer. If you leave it out overnight the crust will go back to crisp. I like to leave it out overnight, then put it in a bag the next morning. Then everything is just how I like it. Not to crisp-Not too soft.
Put aluminum foil in the bottom of your DO. Works every time.
i started adding olive oil and it was such a game changer. didn’t take a lot either. (like 2% of the flour weight in EVOO)
I brush mine with butter right after I take it out, makes the crust softer
I like a crisp crust, but one way to soften it is to put the loaf into a bag for a bit after it cools.
I bake it for barely 40 mins and I’ve found that the baking time significantly impacts the crust
I spray it with water right out of the oven so it steams off but also softens the crust. 🫣 idk if it’s right or wrong. It’s just what I do.
Try adding an ice cube to your Dutch oven when baking.