crusty bread

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crusty bread

Postby johnfb » Thu Jan 08, 2009 7:18 pm

Ok. So I have made my bread to my tastes and they way my family likes it.
My problem is that I want to make some bread rolls with a crusty crust. I put the steam in using a bowl of hot water and then topped it up after ten mins with more steaming water.
The rolls come out lovely and crusty but then shortly after they cool down and start to go soft on top.
How do I keep them crusty on top. Someone told me to let them cool down with a tea towel on top and that creates the crust.

Any suggestions????
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Postby wheels » Thu Jan 08, 2009 7:24 pm

John

The tea towel will make them soft not crusty.

What recipe are you using?

Phil
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Postby johnfb » Thu Jan 08, 2009 7:27 pm

I am scared to say what recipe I am using in case you send a couple of guys around to my house... :lol:


YOURS of course!!!!!
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Postby Mike D » Thu Jan 08, 2009 7:56 pm

The boys will come a-knockin' :shock:
Cheers,


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Postby johnfb » Thu Jan 08, 2009 8:04 pm

Mike D wrote:The boys will come a-knockin' :shock:



Yeah, he didn't answer me...he's probably on his way now with a violin case :lol:
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Postby wheels » Thu Jan 08, 2009 8:25 pm

John

The recipe ain't called 'Soft Bread Rolls' for nothing you know!

I find recipes with a poolish or biga (a starter made the day before) make a crustier loaf/roll - think baguette! They will not usually have fat/oil and will be a lower % water.

I don't have one posted on my blog but the (not very good) ciabatta gives an idea of the process.

Say, use:
500g High Gluten flour
315g Water (63%, or even lower 60%)
5g dried yeast (A pack of instant will be OK - 7g?)
1½tsp salt

Mix 200g flour with 170g water, add ½ yeast and mix to a batter, cover and leave overnight.
Next day, add the rest of the ingredients (300g flour, 145g water, ½ yeast and the salt), mix, kneed and leave to rise.
Knock back lightly, mould and leave to prove. Bake.

This is only 'off the top of my head' and may need fine tuning.

You need the oven hot, very hot, say 210C (Fan Oven) to start. I use a metal container for water, a cast iron dutch oven, and preheat it empty. Throw water on this, close the oven door, then 30 seconds later put the bread in (after opening the door again that is :lol: ). Also mist the dough with water before you put it in the oven and spray the oven as well after about 2 mins and 4 mins. After 5 - 6 mins lower oven temp to about 190°C for rolls (10 -15 mins loaves). Remove the water about half way through cooking (that's why I use the Dutch Oven - it's got a handle) - you don't want steam in the last half as you want the crust to fully dry.

Don't cover after cooking.

HTH - If it doesn't work, let me know and I'll knock some up.

Phil
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Postby britincali » Thu Jan 08, 2009 8:50 pm

Ive found the secret to crusty is heat + big steam at the beginning + longer time baking.

I crank my oven to 500 on the warmup then right before i put the bread in I throw a mug of boiling water all over the inside then slap the bread in, reduce the temp to 425 and bake for a good 35-45 mins (depending on loaf size)

Im not a fan of opening the oven after the cooking has started :? :?

A lot of the softening is due to the bread not being cooked enough and the moisture inside eventually making everything soft as it cools.


Ive found it takes a lot of trial and error to get a really good loaf, Ive been baking bread now for 5+ years and am only now getting what I want :oops: I dont even measure the ingredients anymore just do it by look and feel (apart from the salt and sugar always 1.5 teaspoons per loaf)
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Postby johnfb » Thu Jan 08, 2009 9:22 pm

Thanks Guys, will try this out.
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Postby Patricia Thornton » Mon Jan 19, 2009 5:27 am

When I want a crisp crust on bread or rolls I've always used a salt water glaze made from 1 teaspoon of salt and 2 tablespoons of water. It works a treat.
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Postby saucisson » Mon Jan 19, 2009 6:12 pm

That sounds worth a go, thanks Patty!!
It's nice to hear from you.
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Postby jenny_haddow » Mon Jan 19, 2009 7:51 pm

Good tip Patty, and nice to hear from you again.

Jen
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Postby lemonD » Tue Jan 20, 2009 7:51 pm

I seem to remember the hairy bakers using a dusting of something like rice flour for a crusty crust.
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Postby wheels » Sun Feb 01, 2009 5:26 pm

John

How did you get on in your quest for crust?

Phil
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Postby johnfb » Sun Feb 01, 2009 6:43 pm

I tried out a recipe on the back of the bag of flour and it turned out crusty.
Now I have soft and crusty.............bread
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Postby wheels » Sun Feb 01, 2009 6:54 pm

...and of course you are going to post the recipe? :lol:
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