Why does the crust of a freshly baked loaf of bread become less crunchy/hard over time?
Something I noticed - I bought fresh bread today from a Polish bakery/deli. It was still warm when I bought it, so it probably just came out of the oven. When I got home and tried it, it was amazing. Just this incredibly satisfying CRUNCH with every bite. Same thing with a fresh baguette, really.
I have a hard time not downing the entire loaf, because in a few hours the crust stops being so satisfyingly crunchy. Why does this happen? Does freshly baked crust become more elastic? Absorbs water?
Best Answer
It is not absorbing water from the atmosphere, rather, moisture is migrating from within the bread. Basically, as soon as a loaf of bread is removed from the oven, moisture migration begins to happen. It doesn't take long (hours-days) for that moisture to impact the crustiness of bread. Moisture migration accelerates staling (which turns out to be more complicated than simply drying out, but that was not your question). The good thing is that heat can effectively and temporarily delay or limit moisture migration. Just reheat your bread in the oven or toaster, and it should regain much of its crunch.
Pictures about "Why does the crust of a freshly baked loaf of bread become less crunchy/hard over time?"
Quick Answer about "Why does the crust of a freshly baked loaf of bread become less crunchy/hard over time?"
The main reason for making your crust go soft is moisture. This moisture comes from inside the bread so when cooling, you must give your bread enough room to breathe. Keep your bread on a cooling rack with enough space under it. Sugars, milk and other ingredients can also contribute to a soft crust.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.Why is bread hard when it comes out of the oven?
Too much flour can make your dough tough which will make your bread hard. Only use the amount of flour called for in your recipe. If your dough is sticky, try working the dough a little longer before adding any more flour.What makes bread crust crunchy?
The secret to a thick crispy crust is steam and baking time. The introduction of steam to the first stages of baking is what forms the crust and the rest of the baking process is what makes it extra crispy as you are dehydrating this crust.How do you make bread crust soft after baking?
How can I get a soft crust on my bread?How to make your bread softer and less dense
More answers regarding why does the crust of a freshly baked loaf of bread become less crunchy/hard over time?
Answer 2
I believe the humidity in the air is causing your bread to become elastic. I have lightly wet the surface of baguettes and reheated in an oven to bring back the crunch.
Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.
Images: Flora Westbrook, Flora Westbrook, Karolina Grabowska, Rachel Claire