Soft Bread

Discussion in 'Pastries & Baking' started by porkchopboy, Jun 3, 2003.

  1. porkchopboy

    porkchopboy

    Messages:
    28
    Likes Received:
    10
    Exp:
    Professional Chef
    I live in a very humid climate and when ever I or my wife make bread at home or at work it turns out ok, until it cools down a bit. the crust is nice and firm when it comes out of the oven but after even 1 minute it becomes soft and spongy. not a quality of a nice french bread. we tried a.p. flour and bread flour, spraying with water, convection and non-convection ovens. we are following tried and true recipies.

    please help.
     
  2. kylew

    kylew

    Messages:
    1,635
    Likes Received:
    156
    Exp:
    Home Chef
    In a very humid environment there is only so much you can do. You can try a couple of things. Sometimes too much steam can be as much of a problem as it is a boon. Try and lighten up on the steam. Another thing, if possible, is to let the loaves start to cool down in the oven. WHen they are finished, turn the oven off and open the door. Let them sit in the oven for 10 minutes. THis can help set the crust while allowing any remaining moisture to depart in a hot, dry environment.