May 3, 2020 - 10:23pm
Save my teeth!!
Hello all. Love this site....what a wealth of information!
Like much of the world, living in Australia under Covid lock down is upping our baking skills.
I am new to SD baking. I use a dutch oven and preheat it before baking. I add about 50 ml cold water around the uncooked dough before putting lid on. I love the crustiness....but worry about my teeth!! Any suggestions to keep crust softer (? no water just before baking), and also how to make a softer but still moist crumb sourdough (? potato flour). Thanks.
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You don't need to add water into the Dutch Oven, the dough alone creates sufficient steam.
If you want a softer crust, add some fat in the form of oil or butter. There is a huge discussion why exactly it makes crumb and crust more tender, but hey - as long as it works...
Add 3-5% fat, that should already make a big difference. If it's still too hard, add more (6-8%)
You can also have a softer crust by placing the loaf in a paper bag before it has fully cooled. The remaining steam in the bread being held inside the bag will soften the crust. This way you don’t absolutely have to change your recipe unless you just feel like doing so;
Benny
Unless your crust is dusted with cement, it should not be hard enough to damage healthy teeth. If it is too hard for your preference, all the suggestions so far are good. Adding a fat to the recipe helps tenderize the bread, brushing it over the top after removal from oven can do the same. Keep it covered after it is ALMOST cooled and the last bit of time covered while cooling will help the crust soften. If it is that crusty, though, it might get tough. Try it and see what happens. Using a low gluten flour in the mix may also tenderize the crumb and the crust. That is why potato flour was suggested. Cooked mashed potatoes (any variety-even sweet or purple!) will make a very nice soft crust and crumb.
So there are a few options to try. Now just try some delicious experimentation.