How do I prevent my bread crust from drying out?
When I make bread pizza or toasted sandwiches in my oven, the outer crust dries out. Which elements should I use for baking to prevent it from drying out? My oven is 35 liters with convection.
Best Answer
Personally I've always found the best way to ensure a soft crust after baking is, while they are cooling on the side, to throw a clean damp cloth over the top. Only for a little while say 5-10mins and ensure the cloth is only damp, not soaking.
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Quick Answer about "How do I prevent my bread crust from drying out?"
You can add a protective coat of oil to your dough by adding a few drops in the bowl and turning the dough ball around until sealed. This stops contact between the dough and the air, and does a good job of preventing a hard crust. Keep in mind that adding oil to the dough will affect the bread slightly.How do you keep bread crust soft?
How can I get a soft crust on my bread?How do you keep bread crust from getting hard?
By adding milk, eggs, butter, or oil, you can do a lot to create extremely soft and delicious bread without worrying about a developing a hard crust. Find a recipe that includes some sort of softening ingredient in it and give it a try. You might prefer it.What can you cover the bread dough with to prevent it from drying out?
Once you shape the loaf, prevent the dough from drying out during the second rise by covering it with a clean, lint-free towel. Grease is not needed because this proofing time is typically just 30 minutes or so. You can also freeze the dough after the first rise.Why does my homemade bread dry out so fast?
The primary reason for this is that the bread is still baking inside. The crust has trapped enough steam inside the loaf to continue working its magic and create a great crumb. If you let that steam out too soon, the entire loaf will be drier. Allow your white bread to rest for at least one hour (two hours is best).The 7 Most Common Breadmaking Mistakes You’re Probably Making
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Answer 2
For making pizza at home, the best method is to use well-rested dough on a pizza stone at max temperature (probably ~290 C).
Here are the basic steps:
- Allow dough to rest for several hours
- Preheat pizza stone in oven at max temperature for about 1 hour
- Shape dough and cook by itself for about 4 minutes (crust should be somewhat firm on outside, but airy on inside)
- Take out crust and add toppings
- Put back in oven for about 7 minutes more (until cheese starts bubbling)
This is what I do every time I make pizza at home, and the result is very consistent. Just watch the crust the first couple times to get the timing down. You also should be sure that the dough isn't too dry when mixing it.
For sandwiches, just brush some water periodically on the top, this will keep it from browning too quickly.
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