How bakeries do a soft crust breads and making the same at home will result in a crisp crust?
A baker gave a pain de mie recipe which he do in his bakery, and the result is a soft and fluffy bread.
I tried at my home at same temperature with same recipe and resting time, the result was acceptable from the inside (fluff, and airy) but it has a crispy crust. His bread was completely soft (soft crust and soft interior).
Is it because at bakeries the ovens are essentials in creating such textures ?
The read contain: flour, salt, yeast, sugar, water and butter.
Best Answer
In a commercial bakery Pain de mie would be baked in a sealed tin. I think it is a similar bread to the `Pullman loaf', which is baked in a special Pullman tin. (Easy to find a picture on the web.) This minimizes crust formation.
More generally, domestic ovens, particularly fan ovens, are designed to cook food in a dry environment. Low humidity means heat gets transferred quickly to the exterior of the food. This is good for roasting meat etc. For bread it means you are likely to get a thicker and darker crust than in a commercial bakery. You can try to counterbalance this by putting a tray of boiling water into the oven just before the loaf, or (more successful in my experience) using a preheated Dutch oven inside your oven.
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How do you make bread crust crispy?
The best way to brown and crisp your bread's bottom crust \u2013 as well as enhance its rise \u2013 is to bake it on a preheated pizza stone or baking steel. The stone or steel, super-hot from your oven's heat, delivers a jolt of that heat to the loaf, causing it to rise quickly.How do bakeries make bread so soft?
By introducing fat, such as butter, oil, lard or vegetable fat we will get softer results. Fat lubricates and tenderises the gluten to keep it moist and make it chewy. They reduce the browning temperature, which shortens the time it takes for the crust to form.What makes bread crust hard or soft?
A thick and hard crust on your bread is primarily caused by overbaking or baking in a temperature that's too high. Make sure that you adjust the temperature of your oven to suit the type of bread that you're making.How do you get a soft crust on homemade bread?
Prove your bread dough somewhere warm and draught free. Don't skip butter on top of your loaf as it helps keeping it nice and soft. However, if you really don't want to use it, try covering the loaf with a clean tea towel when still hot. This will create humidity that will soften the crust.The 7 Most Common Breadmaking Mistakes You’re Probably Making
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Answer 2
High heat gives you the hard crust.
You need to bake at different temperatures: an initial high one just enough to generate the rise, followed by a lower temperature to dry out the interior.
I bake 5" Pullman bread. With my convection oven, my inital temperature is 160ºC for 11 minutes, followed by 140ºC for 30 minutes and then 65-70 minutes at 120ºC.
My oven works differently and if you are baking 4" bread, your time is also different and may not need three stages.
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