Made delicious whole-grain bread, but the crust is so crispy, almost burned

[dwdanby]

I used a recipe I got here, 2 cups flour, one cup grains. It's dense, which is what I asked for. Now, I thoroughly sprayed the bread pan with spray oil, and probably need to reduce the time a little (45 minutes at 450) but if I reduce it much, the heavy dough won't be done. It barely rose anyway (1/2 tsp yeast). What can I do differently? Thanks all!

 

[retired baker]

reduce the grains, switch to hi-gluten flour, add a bit of sugar for the yeast.
don't make a hard dough, it should be supple otherwise it can't rise..
its not about recipes, they are just a guide, its about feel and knowing what feels right in the mixing stage.

 

[dwdanby]

I used a recipe I got here, 2 cups flour, one cup grains. It's dense, which is what I asked for. Now, I thoroughly sprayed the bread pan with spray oil, and probably need to reduce the time a little (45 minutes at 450) but if I reduce it much, the heavy dough won't be done. It barely rose anyway (1/2 tsp yeast). What can I do differently? Thanks all!

Whoopsie, I wasn't clear. My question wasn't about the rise, it was about the "crispy, almost burned crust." Actually, the bottom of the loaf really was burned. What can I do to get a soft crust?

 

[retired baker]

reduce sugar/honey or turn the heat down to 360.

but my question is, why didn't you remove it from the oven before it burned, if your answer is because it wasn't done in the middle then see my first response.

so its one of or all of the reasons, dough too dense, too much sugar or too hot.

 

[Jessie_Roos]

It sounds like you’re on the right track with your whole-grain bread, but I totally understand your struggle with the crust. Here are a few tips that might help you achieve a better balance between a nice crust and a properly baked loaf:

1. Adjust the Oven Temperature: Instead of baking at 450°F, you could try lowering the temperature to around 400°F. This will help cook the inside more evenly without burning the crust. You might need to extend the baking time slightly, so keep an eye on it.
2. Use a Baking Cover: If you have a lid for your bread pan or can use foil, covering the bread for the first half of the baking time can help create steam and keep the crust from getting too hard. Just remove the cover for the last 10-15 minutes to brown the crust.
3. Increase Yeast: If you’re okay with a lighter texture, consider increasing the yeast to 1 teaspoon or even 1.5 teaspoons. This should give your bread a better rise. You might also want to let the dough rest for a longer period after mixing, allowing it to rise before you put it in the oven.
4. Add Liquid: Sometimes, whole-grain dough can be quite dry. You might try adding a little more liquid (water or milk) to your dough to help with moisture, which can improve the rise and texture.
5. Test for Doneness: If the crust is browning too quickly, but the inside isn't cooked, you can check for doneness by tapping the bottom of the loaf; it should sound hollow. Also, using an instant-read thermometer can help; the internal temperature should be around 190°F to 200°F.

I hope these tips help you get that perfect loaf next time! Enjoy your baking!

 

[Sharzi]

Do you have a gas or electric stove? Electric holds in moisture and gas allows it to escape, which can cause baked goods to bake unevenly. Try adjusting your heat and the amount of time you leave it in the oven