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Old 09-23-2008, 11:30 AM   #31
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Join Date: Mar 2008
Location: Mentor, OH
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We've never had a problem with a heavy crust with that recipe. Of course, everyone's oven cooks a little bit differently, and yours may be on the warm side which would give a heavier crust. The test for doneness of bread is an internal temperature of 200-210 F. Whenever I make a new bread recipe, I set my timer for 10 minutes less and check the internal temp in 3-5 minute intervals. By doing this I can determine more closely the time required for that recipe in MY oven. For example, when making rolls with that recipe, I remove them precisely at 13 minutes. The crust is just golden at that point and the internal temp is 200 F or above.

It's funny how people seek out soft crust for their sandwich breads and then look for a crusty crust for their soups and Panini style sandwiches. It's all a process of experimentation to achieve your desired results. One trick for softening crust is to put it in a plastic bag after it's cooled. This traps any moisture inside the bag and softens the crust.

Good Luck!


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Old 09-23-2008, 12:15 PM   #32
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Location: Florida
Posts: 148
It definitely got softer after it cooled and i put it in a plastic bag but still tough. I have a therm in my oven because it does run hotter than the dial says so i always go by the therm in there. I really do need to get an internal temp therm, i just keep forgetting. I have 2 but they are not instant read and i never know if its accurate so i have to get an instant read one.

Anyway maybe i overkneaded it, would that make a tougher crust?

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Old 09-23-2008, 03:02 PM   #33
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Since I've only been baking bread for about 6 months, I rely on a lot answers from veteran bakers and some excellent websites, DC being one of them. While trying to find the cause of a problem for a friend recently, I came across a troubleshooting guide to answer questions to some common problems. It also gives good information about ingredients, structure and baking of bread. The troubleshooting guide is at the bottom of the page.

Check it out and see if this helps answer questions that I don't have answers for. Of course, we can always rely on the many veteral professional and amateur bakers here on DC.



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