Bread again

[flirty41]

What different ingredients or techniques are used to make crusty bread/rolls and soft bread/rolls? Thanks!

[woofgang]

crustier bread is made by having a higher gluten content in the flour and developing it more. Buy canadian or french bread flour if you can and add an extra prove and knock back to the mix, try doing it in a cool place overnight. A salt water wash on the bread before it is baked can help too. For soft bread, use a weaker flour or a mix, Prove and bake more quickly (may need a little extra yeast in the recipe and try an egg in the liquid) and put in the oven with a shallow pan of hot water to steam the bread as it cooks. God bless breadmakers say I!!!!

[apricot]

Woofgang is right but I find that a tablespoon of dried milk powder gives a much crustier loaf.

[apricot]

Woofgang is right but I find that a tablespoon of dried milk powder gives a much crustier loaf.

[flirty41]

Thanks very much, you two! Indeed, woofgang, God bless breadmakers! The last time I made bread was when I was at school, more years ago than I care to remember, and I'm not planning on baking any just now! But I was buttering some crusty rolls the other day and just wondered how they achieved the crustiness, versus the softness of others! The things you think of, eh?? Thanks again to you both!