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????
crusty bread
19 posts
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by 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
). 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
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
). 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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wheels - Global Moderator
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by 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
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)
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
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)- britincali
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by 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.
Patty
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