For breadmakers

Recipes, Cooking tips and maybe some 'Home Made' secrets !
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albertajune
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For breadmakers

Post by albertajune »

I know that a few people make bread as I do. My problem is that the crust on my loaves always soften as they cool even though crusty when taken from the oven. I have tried spraying with water while cooking and at other times putting a dish of water in the bottom of the oven. I have tried to keep it crusty by re baking after it has been out for 5mins and always cool on a rack. I am wondering if it is because I have a fan oven. The bread itself is really lovely but am dissappointed at not achieving the lovely crust that I like.

If you bake crusty bread, how do you do it?
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Trev62
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Re: For breadmakers

Post by Trev62 »

Cool the bread in the oven, I know it sounds crazy but once the bread has baked, turn off the oven then place the bread on a rack in the middle of the oven. Open the oven door a couple of inches and leave the bread to cool as the oven cools.

Normally as bread cools the moisture left in it comes to the surface cooling at room temperature making the crust softer where as when the moisture hits the warm air inside the oven it will evaporate leaving (hopefully) a nice crust.

We make all our own bread/rolls/pita/focaccia etc. to name a few and always experiment, we still have disasters but it is great fun and you can not beat the taste and smell of homemade bread.
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albertajune
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Re: For breadmakers

Post by albertajune »

Thanks Trev, will try that when I make my next loaf. Although I love the texture and flavour of the bread I do miss that lovely crust. Saying that, when my husband was alive, he loved my bread because of the soft crust and he said it made the best toast so I never bothered about it then. )t'
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Freeranger
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Re: For breadmakers

Post by Freeranger »

Trev's answer sounds better, but you could also try an egg or milk wash for a crispy rather than chewy crust
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albertajune
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Re: For breadmakers

Post by albertajune »

Freeranger wrote:Trev's answer sounds better, but you could also try an egg or milk wash for a crispy rather than chewy crust

What I want )t'
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albertajune
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Re: For breadmakers

Post by albertajune »

One crusty brown loaf. Left in the oven to cool )t'
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Mo
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Re: For breadmakers

Post by Mo »

Hope it crunches as well as it looks
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mrs boodles
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Re: For breadmakers

Post by mrs boodles »

That looks pretty scrummy June. )like(
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Re: For breadmakers

Post by Trev62 »

Looks great, home made bread, mmmmmmmm I can smell it from here )t'
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Meanqueen
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Re: For breadmakers

Post by Meanqueen »

That looks nice, June. I only eat brown, wholemeal, or seeded bread. Not keen on white.
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albertajune
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Re: For breadmakers

Post by albertajune »

Meanqueen wrote:That looks nice, June. I only eat brown, wholemeal, or seeded bread. Not keen on white.
Ilona

Same here Illona. I do make white when I want a savoury bread, something like sundried tomato or cheese and onion.
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Re: For breadmakers

Post by Freeranger »

Cor, June - that looks fantastic! How were your crusts? Is your hair curly yet? :-D
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albertajune
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Re: For breadmakers

Post by albertajune »

Freeranger wrote:Cor, June - that looks fantastic! How were your crusts? Is your hair curly yet? :-D

Ha ha crust was great )t'
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Re: For breadmakers

Post by manda »

That looks delicious June )like(
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(¸.✰´¨(¸.✰ Manda

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