The most common reason bread crust turns out too hard is insufficient steam in the oven during baking or an oven temperature that is higher than necessary; a baked loaf’s crust can be softened noticeably by lightly sprinkling it with water and leaving it in a warm oven for a few minutes.
Why Does the Crust Turn Out So Hard?
As bread bakes, the crust forms when moisture on the dough’s surface evaporates and the starches and proteins harden; if there is not enough moisture in the oven, this hardening happens much faster and forms a thicker layer. This is exactly why bakery ovens inject steam during the first few minutes; home ovens usually lack enough steam. An oven temperature that is too high creates a similar effect because intense heat makes the crust harden too quickly before the inside is fully baked. Dough that has taken on too much flour and been kneaded to a dry consistency can also result in a thicker, harder crust.
How Can You Soften the Crust of Baked Bread?
If you brush a little water onto bread with a hard crust using a wet hand or a brush, then leave it in a warm 150°C / 300°F oven for 5–10 minutes, the steam will soften the crust noticeably. Putting the bread in a bag and sealing it tightly lets its own moisture soften the crust somewhat, but this method can also make the crust lose all its crispness. For sliced bread, the most practical solution is to wrap the slices in a damp paper towel and heat them in the microwave for a few seconds; this softens the inside and reduces the hardness of the crust somewhat.
What Can You Do Before Baking?
Pouring hot water into a separate pan placed below the bread in the oven, or spraying the oven wall with water a few times, is a simple way to imitate the steam in bakery ovens at home. Keep the water off the hot glass door, since hot oven glass can crack if water hits it. Keeping the oven at the temperature range specified in the recipe and kneading the dough to a measured consistency—not too dry and not too wet—also balances the crust’s thickness. Do not open the oven door during the first fifteen minutes of baking; this prevents the steam inside from escaping too early. If the steam escapes early, the crust starts to harden earlier and more thickly.
Does the Type of Flour Affect Crust Hardness?
Dough made with high-protein bread flour forms a stronger gluten network, which can contribute to both the crumb and the crust developing a firmer structure as they bake; in doughs that include whole-wheat flour, bran particles partly interrupt the gluten network, so the crust is generally a little crispier but less thick. In recipes where a small amount of oil or milk is added to the dough, the crust develops a softer texture than in plain bread made with only water and flour. If bread is sliced as soon as it comes out of the oven, the steam inside escapes before it has a chance to settle; letting the bread cool on a wire rack for at least half an hour, ideally about an hour, helps the crumb set and prevents the crust from losing too much moisture and becoming harder than expected.