Eliminating hard and thick crusts. (When you want to.)
Okay countinuing with the saga...
Now I am drizzling Olive Oil while the bread machine whips the batter and have eliminated all steam. Nor egg wash or any wash of any kind.
I made two batches. The first set of loaves I punched down from the machine and formed into loaves. Put them on a cookie sheet and covered to let rise. When they finished I placed them right into the oven at 375. Traded places and turned them around also about half way. These loaves came out pretty good. The crust was thiner than my others, however the bread was too crispy inside.
The second batch I made exactly the same way however I did not place them into the oven after the first rise. I kneeded them once again and let them rise again. This bread was much better. The crust was perfect and the bread inside was softer and not as crispy.
So my next batch of test breads will rise this third time. (Once in the machine, the second when forming the bread loaves, and the third when I beat them down and reform them once again.
375 at about 30 minutes or so for both batches.
What say yee all? Make any sense?