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I’ve just started home bread making but having trouble getting a decent crust on a standard white loaf to stay. When it comes out of the oven the crust is OK but it softens as the loaf cools.
Ingredients are 500g white flour, 1 sachet yeast, 2 tsp salt, 3 tbsp olive oil and 300ml water mixed using a stand mixer.
I’m baking in a tin for 30 mins at 220 on a baking stone with a tray of water at the start and misting the top of the dough with water just before it goes in. I’m happy with the taste and texture of the loaf otherwise but any suggestions appreciated please
Ingredients are 500g white flour, 1 sachet yeast, 2 tsp salt, 3 tbsp olive oil and 300ml water mixed using a stand mixer.
I’m baking in a tin for 30 mins at 220 on a baking stone with a tray of water at the start and misting the top of the dough with water just before it goes in. I’m happy with the taste and texture of the loaf otherwise but any suggestions appreciated please
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