What food did you last make

Pompeyexile

Here’s a question to all you ‘experienced’ bread makers out there…

No matter what bread mix of flour, bread I make when it comes out of the oven it has a lovely crisp crust. BUT…

Within a very short time whilst cooling down, the crust becomes soft. Even if I am not using a massively high hydration, about 58-60%.

So, any ideas why my crust does not stay crusty? I get it maybe after a couple of days, but not within half an hour.

Mmm… Lovely crust

Oh, no! Softer than the Pilsbury Dough Man

HarveyMushman

Pompeyexile

It’s probably the steam struggling to escape through the crust as the loaf cools, effectively creating a humid environment and a soggy crust.

I’ve not really managed to avoid it fully on any loaf and attempting to cool it too quickly causes a lot of cracking.

You could try switching the oven off and leaving it in there to cool with the door slightly open. Effectively trying to dry it out as it cools.

Alternatively warming it up right before eating usually crisps the crust up too.

I use a cast iron pot with the lid on and develop the crust more, (Tartine country loaf for reference) it’s a much thicker crust and tends to cool into something between chewy and crispy.

Pompeyexile

Thanks, HarveyMushman. I will try the leaving it in the oven with the door ajar method to dry it out.

Meldrew

Pompeyexile @HarveyMushman. I was only reading about this the other day on a website which gives you some ideas why this is happening, exactly as HarveyMurshman said. Might be worth a read.

https://www.pantrymama.com/stop-sourdough-crust-going-soft-after-cooling/

Pompeyexile

Meldrew

Thanks Meldrew, just had a look and it is really helpful. Apart from the oven cooling, I will also try decreasing the amount of yeast.

Systemic

Karlsbaderbullar - cinnamon buns

Elcarajillo

Systemic one of my favourites.

Pompeyexile

This weekend, I will be making Richard Bertinet’s Stollen.

It is different in that he spreads a thin layer of rum infused frangipane on the flattened dough, then putting in the marzipan before folding it up. He claims it makes for a much moister loaf. Oh, and of course the fruit is soaked in rum too. Once baked, he then dips (not brushes, that is important) the whole thing in melted butter then rolls it in icing sugar before wrapping it in wax paper.

So, stay tuned. This could be my biggest cooking disaster yet!

Elcarajillo

It sounds wonderful but I don’t think my GP would think so??

Pompeyexile

Elcarajillo

You don’t have to eat the whole thing matey, just slice and share. Surely even you are allowed the odd treat?

Uncletits

I’ll have his Pompeyexile

Elcarajillo

Uncletits Says who Giphy - Fun Laugh GIF by pikaole

DavecUK

Elevated Stollen!

Meldrew

Have been watching Richard Bertinet on YouTube.He explains things really well.

I had a try at Focaccia and another cheesecake the other week.The focaccia lost its shape but still tasted nice. I need to work on getting my bread to rise a bit better. The cheesecake is done with a pate sablee which makes it sweeter.

Pompeyexile

Meldrew

If anyone says anything about the look of your cheesecake, just tell them it is the rustic version.

But it still looks lush! I wouldn’t turn it down if offered a slice…. or two… or three ;)

Meldrew

I have made this a few times and this is the first time it has cracked, pastry is meant to be rough but maybe not quite as rough as mine. I was looking at making stollen again I have made it twice, the second time it went wrong big time. I was thinking about a Panettone instead. Here is a picture from the cheesecake recipe of how it should look.

https://blogbystean.com/baked/new-york-baked-cheesecake-with-pate-sablee-crust/

Pompeyexile

Meldrew

To be fair, theirs still looks quite rustic. Never seen a cheesecake with gooseberries before, or heard of a Pâte Sablée crust, but I like it. Copied the recipe and will give it a go sometime.

Also, just found a jar of cherries soaked in Kirsch in the cupboard…. Now there’s a thought If I can’t get or don’t fancy gooseberries.

Meldrew

Pompeyexile The Cherries sound a nice idea. We are not so keen on the Gooseberries.

I am keen to see the results of your stollen. Will you be gift wrapping like Richard Bertinet’s, he even makes that look good.

Jony

1st time in months and months.

Crumb will follow shortly 😎

Cuprajake

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