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Sam Muir-Eatock ha publicado una actualización
Hi all!!
I have been baking the Boule Bread from Lutz Geißler’s course for a few weeks now. It is great toasted for breakfast, or to acompany lunch.
Though, I have noticed that the breads crust has recently been going soft. The initial 30 minutes after it comes out the oven is very crisp, but as it cools, it looses that crunch. Any ideas why that may happen???
Mercedes Delgado de Miguel yjaddygonzalez3 Comentarios-
Level:
Scoolinary Team
Hey Sam! The soft crust is caused by moisture moving from the crumb to the crust as the bread cools, which is natural. How you store the bread afterward greatly affects how long the crust stays crisp. Using a wire rack or linen bag and avoiding airtight containers can help maintain the crust’s crunch longer.
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Hi Sol!! I thought it may have been caused by something like that, but I normally leave the bread to cool on the wire rack for a good hour, and this is where it goes soft, then we place it on a wooden board, with a cloth over the top. But by then, it isn’t the same crisp bread as before.
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Level:
Scoolinary Team
@sammuir-eatock Hey Sam! Nice observation, and yes, that softening usually comes from steam migrating from the crumb into the crust as the boule cools. Try extending the final bake a few minutes, then cool it fully on a wire rack with good airflow. Also, avoid airtight storage, a linen bag works much better. How long are you baking it after removing the lid or steam?
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