Breadmaker Hard Crusts

FredCarnot

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Jan 18, 2013, 4:09:15 PM1/18/13

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Any tips to avoid hard crusts with a bread maker?

Not the top of the loaf, but the sides and bottom, where it touches the
pan. Hard, gum shredding crusts...

--
Fred

Boron Elgar

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Jan 18, 2013, 4:17:22 PM1/18/13

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Difficult to avoid by the nature of the machines, but you could try
taking the loaf out of the pan while still pretty warm, then basting
it with melted butter on the sides and bottom.

Boron

FredCarnot

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Jan 19, 2013, 7:37:24 AM1/19/13

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Mmmm melted butter... :)

I tend to take it out straight away and place it on a wire rack. Is that
not a good idea?

The few times I've used a bread mix I've noticed the crusts are not so
hard. Must be something in the additives...

--
Fred
Still learning

Boron Elgar

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Jan 19, 2013, 8:59:35 AM1/19/13

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On Sat, 19 Jan 2013 12:37:24 +0000, FredCarnot
<fredc...@mob.invalid> wrote:

>On 18/01/2013 21:17, Boron Elgar wrote:
>> On Fri, 18 Jan 2013 21:09:15 +0000, FredCarnot
>> <fredc...@mob.invalid> wrote:
>>
>>> Any tips to avoid hard crusts with a bread maker?
>>>
>>> Not the top of the loaf, but the sides and bottom, where it touches the
>>> pan. Hard, gum shredding crusts...
>>
>>
>> Difficult to avoid by the nature of the machines, but you could try
>> taking the loaf out of the pan while still pretty warm, then basting
>> it with melted butter on the sides and bottom.
>
>Mmmm melted butter... :)
>
>I tend to take it out straight away and place it on a wire rack. Is that
>not a good idea?

Always a good idea, but you then wind up with whatever crust the loaf
and baking method will to you.

>
>The few times I've used a bread mix I've noticed the crusts are not so
>hard. Must be something in the additives...

Breads with fats and/or milk tend to have softer crusts, although the
machine's pan and baking cycle may be contributing to the hardness.
You should be able to find some recipes that have fats/milk. Try an
experiment or two.

If you machine has different programs/cycles, you may be able to
change conditions with that, too. Again, only experimenting will tell
you.

Boron

Ophelia

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Jan 19, 2013, 9:42:32 AM1/19/13

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"FredCarnot" <fredc...@mob.invalid> wrote in message
news:alvibp...@mid.individual.net...

You could try covering it with a tea towel when it comes out!

--
--
http://www.shop.helpforheroes.org.uk/

al kem

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Jan 19, 2013, 10:15:40 PM1/19/13

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I overcame this by taking the temperature of the bread about 15 minutes
before the
the machine shuts off.If the temperature is over 200F I stop the machine
and remove the bread.

alkem

cshenk

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Jan 20, 2013, 8:34:37 PM1/20/13

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FredCarnot wrote in alt.bread.recipes:

> Any tips to avoid hard crusts with a bread maker?
>
> Not the top of the loaf, but the sides and bottom, where it touches
> the pan. Hard, gum shredding crusts...

Yes. Use recipes with milk or butter added. Can use milk powder for a
softer crust as well.

Use the lighter crust settings and be sure if it's a 1.5 lb loaf you
set to 1.5 lb loaf, not 2 lb.

Do not remove it from the bread pan or open the lid for the first 30
mins after finishing. That will yield a hard dry crust.

--

FredCarnot

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Jan 22, 2013, 2:52:01 PM1/22/13

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Thanks all.

I'll try leaving it next time.

For info, it is a Panasonic and their standard recipes include powdered
milk and butter. I shall experiment...

--
Fred

David L. Martel

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Jan 30, 2013, 12:50:53 PM1/30/13

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Fred,

There's usually plenty of moisture in a loaf of bread when it comes out
of the oven. Put the loaf on the wire rack to cool for about 10-15 mins.
Then wrap the bread and put it aside for an hour. The moisture will soften
the crust.
I use old bread bags for wrapping but I make loaf bread. You may need a
bigger Zip-Lock type bag.

Dave M.