September 26, 2020 - 11:09am
How to control crust thickness
This question is for non-sourdough bread. More specifically, it's about Challah, but I think it can be applied to other commercial yeast recipes or other non-steam bakes.
I recently decided to make little challah rolls instead of the larger loaf that I typically make. They came out very nice, but overall the bottom and top crust made these too tough. Don't get me wrong - I love a nice crispy crust, but I was aiming for something that's closer to a texture of a bun (softer). These came out almost like little rocks.
I'm guessing I could have taken them out of the oven sooner, but I did want them to get some color. So what's the trick here? What am I missing?
See photos below.
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First, I have to compliment you on your dough handling. These look really nice!
You don't mention any details on baking, but I would suggest you try a little higher oven temp and a little shorter bake time. That should give give a good browning and similar rise.
Dave
Thanks! That makes sense. I bake these at 350F for about 40 minutes which I think is on the low end of baking temps for challah.
Only a guess on my part but you might want to try 400° F and shoot for 15 to 20 min. I can't really give an exact setting but keep an eye on things. You might have to go up or down on the time. When I do smaller things like buns my particular oven setting is always at 425° F, but I'm in a dry environment at about 8K feet above sea level.
Dave
When I see some beautiful looking Challahs. Sorry I couldn't give any advice but they look marvellous.