Looking for help with a 'stringy' crust...

Discussion in 'Bread' started by grunthos, Dec 19, 2015.

  1. grunthos

    grunthos New Member

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    Hi all,

    I am hoping that someone has seen this kind of stringy crust feature before and knows how it can be corrected.

    I am completely failing to modify a bread recipe in my 'bread machine'; I love the flavour. texture and weight of the bread I make, but the aesthetics of the top crust leave a lot to be desired. I have tried numerous variations but not managed to get a decent top crust without just removing the Chai & Porridge. One basic recipe is:

    7g ~ 1.5tsp yeast
    180g white flour
    50g Rye flour
    140g wholemeal flour
    30g barley flour
    1tsp salt
    22g butter
    1tbsp sugar (brown)
    300ml water

    60g 5 grain porridge in top
    30g chai (was 20g) (in top)

    I have tried the latter two items in the mix, I have tried increasing the water by variable amounts up to 420ml, I have tried pre-soaking the porridge and chai (300ml +up to 150ml in bread mix), I have tried adding more yeast, and less yeast.

    With *a lot* more water I get soggy bread, BUT a consistent crust. With more yeast it is even more broken at the top.

    Any help would be appreciated!
     

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    grunthos, Dec 19, 2015
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  2. grunthos

    ChesterV Well-Known Member

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    Hmmm.....

    I'm more of a cake expert, but from what I know of bread.....

    You might try adding a bit of oil to the mixture.


    I've seen some bread makers actually use a spray bottle to spray the tops of their bread with either water or oil before baking, so they don't crack or burn, and they get a nice brown color to the tops.
     
    ChesterV, Dec 19, 2015
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  3. grunthos

    Becky Administrator

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    Hello and welcome to the forum! :)

    What kind of white and wholemeal flour are you using? Is it bread flour?
     
    Becky, Dec 22, 2015
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