If I don’t want a crispy crust, how can I achieve that? (2024)

FAQs

If I don’t want a crispy crust, how can I achieve that? ›

But one really simple thing you can do is just put the loaf into a plastic bag after it has finished cooling down. So maybe 2-3 hours after it comes out of the oven, just put the loaf into a plastic bag and leave it in there. The crust will soften due to the internal moisture content.

Sweat It Out

Bread right out of the oven produces a lot of heat and steam. When the hot air hits the cold air, the water vapor condenses, or “sweats.” If you cover your bread with a towel or bowl, you can trap that water in your bread, resulting in a softer crust.

To keep your frozen pizza crust nice and soft in the oven, you should always thaw your pizza before baking it. Additionally, you can brush some olive oil on the edges, use a baking sheet instead of an oven rack, and increase the oven temperature.

LET BREAD COOL IN OVEN

That last step will add more crispiness to the surface because as bread cools the moisture released from the inside will dry immediately due to the warm air in the oven. If you let the bread cool in room temperature, that moisture will set on the surface turning the bread "less crusty".

But one really simple thing you can do is just put the loaf into a plastic bag after it has finished cooling down. So maybe 2-3 hours after it comes out of the oven, just put the loaf into a plastic bag and leave it in there. The crust will soften due to the internal moisture content.

Your first thought might be to blame the recipe for your pizza dough or maybe your poor kneading technique, but according to The Pizza Heaven, the oven temperature is usually the culprit. Pizza that's baked at a low temperature for an extended period will ultimately cause the dough to dry out and therefore harden.

Use a pizza stone or a pan with holes to get a crispy pizza crust. A pizza stone will keep your pizza hot and its porousness will absorb some condensation. A perforated pan has holes that will let the condensation escape, just remember to place it on a rack as it cools so the holes can do their work.

A baking stone, or pizza stone, is a large piece of thick, ceramic tile that sits on the rack of your oven. By preheating the stone along with the oven to a high temperature—think in the 450°F to 500°F range—it picks up and retains a ton of heat that provides exceptional browning for your bottom crust.

If you are putting wet and soggy toppings on your pizza, it's likely that they will cause your crust to become soggy. The main culprit is the tomato sauce. If your sauce is too watery it's going to affect the crispiness of the crust. Other toppings such as veggies can affect the crispiness too.

On the other hand, you can try adding a layer of oil, or brushing milk instead of water on your crust edge. The fats will not dry off quite so easily, and should make the crust more tender. You could even try an beaten egg or egg yolk around the edges or something, for a thicker coating and more tenderizing effects.

How do you make crusty bread softer? ›

Wrap the bread in a damp (not soaking) towel, place on a baking sheet, and pop it in the oven for 5-10 minutes. In the microwave: Wrap the bread in a damp (not soaking) towel, place it on a microwave-safe dish, and microwave on high for 10 seconds. Check and repeat if necessary.

Once the bread has finished baking, it will still contain some moisture, however if sufficient moisture hasn't escaped the crumb during the bake time, it will move outwards to the crust as the bread cools. This can cause the crumb to collapse and also soften the crust, weighing it down and further creating collapse.

If you are rubbing your dough with flour before baking to accentuate your scored designs, this too can dehydrate your crust, causing it to be tougher and more chewy. Try just spraying with water before baking or minimising the amount of flour you're using on the surface of your bread.

If you want to make stale bread soft again, wrap the bread in foil. If the crust of the bread is very hard, sprinkle a little water on the outside before you close the foil. Place the bread in a 300°F oven for 5-15 minutes or until the bread feels soft. If you added water, heat the bread until it no longer feels soggy.

“Shape the dough and pop it into a greased loaf pan. Use a cover that won't touch the dough itself but will keep the surface moist. A shower cap or bowl cover is perfect. In a pinch, you can lay greased plastic wrap over the dough's surface.”

Add in a Bit of Pectin

It is most commonly used as a gelling agent in jams and jellies, but it can also be used to help preserve the life of your home-baked sweets and savory breads. A tablespoon or two of powdered pectin can help improve the consistency of baked goods while also giving them a longer shelf life.

1. Crusty bread can be stored uncovered at room temperature for the first day. By the end of the day, it's best to wrap it in foil (not plastic) or in a paper bag and kept at room temperature for a second day. After the second day, it's really best to freeze it.