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Softer Sourdough

LShaw <lshaw@shasta.com>
Sun, 8 Oct 2006 21:35:26 -0700
v106.n041.4
In response to Chris' request for sourdough with all the lovely 
flavors, but no crackly crust:

Yes, less steam in the oven will provide a softer crust, but my 
favorite way to soften the crust without sacrificing flavor is to 
store the bread in a sealed plastic bag. Usually, this will draw some 
of the moisture from the crumb into the crust, softening it without 
changing any other characteristics of the bread. The good news is, it 
can be crisped again in a hot oven (with a negligible loss of quality).

Compromise is good, and this is one that's worked in our house! Good Luck!

L Shaw
Shasta County, CA