Another bread-making question

[naomi24]

I make my bread dough in the breadmaker, but bake the bread in the ordinary oven because it gives better results. However, I would like to make bread with a softer crust. Does anyone have any ideas on how this can be achieved? Thanks.

[Bromsgrove]

Hello! I too bake my bread in the oven. I place a bowl of water on the floor of the oven when I switch the oven on to pre-heat. I cook large loaves on Gas9 for 10 mins, followed by 30 mins on Gas6. This works for me

[Donquixote]

When you remove the bread from the oven, immediately brush a little milk over it and leave to cool. This will give you a sofer crust.

[naomi24]

Oh thanks so much, Bromsgrove, I'll try that.

[naomi24]

Thanks, Don, that's another one to try.

[yeastman]

Hi, Try using some milk powder in your water (about 6% based on your water content or 6g in every 100) Milk is a natural crumb and crust softener. Also fat softens the crumb and crust. the main difference between a soft and a crusty roll is the soft roll has more fat in it.
You can also use an enzyme based crumb and crust softener (available on ebay through fellows bakery)

[yeastman]

Hi, Try using some milk powder in your water (about 6% based on your water content or 6g in every 100) Milk is a natural crumb and crust softener. Also fat softens the crumb and crust. the main difference between a soft and a crusty roll is the soft roll has more fat in it.
You can also use an enzyme based crumb and crust softener (available on ebay through fellows bakery) Just put in this Item number: 260209664031 in the ebay search bar.

[naomi24]

yeastman, that's interesting. Thank you.