How to make a sandwich bread with a very soft crust? And what is the ideal temperature to bake sandwich bread?
I have to ask this question as I really tried hard to achieve a soft crust for sandwich bread but couldn't succeed. I have tried lots of techniques and different recipes but I really couldn't make a bread having a very soft crust that we get in supermarkets. And many recipes say to bake the sandwich bread at 200 degrees C and many other say 180 degrees C, but what is the ideal temperature to bake a sandwich bread with really soft crust? I know that crusty bread is good but many people, especially children don't like to have a crusty sandwich bread!
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The ideal temperature is going to vary depending on your specific formula, the size of your loaves, and so on, so I cannot comment on that.
To encourage a soft crust:
Use a formula that is enriched with milk or butter for a softer crumb, as well as a softer crust
Use a loaf pan, as only the top crust will get the extra development from being exposed directly to the air of the oven, which allows it to more easily dry out
Don't use steam in the oven to encourage crust development
Don't brush the top of the loaf before baking with anything or brush with milk or cream
Do brush the top of the loaf after baking with melted butter
I put a dry towel over my loaves as soon as I take them out of the oven and remove them from the pan (I put them on a cooling rack). Leave the towel on the loaves for a minimum of 10 minutes. This works well for me, even on the odd times when I over bake the loaf.
In my experience covering loaves with a dry (never tried wet) cloth while they cool results in a soft crust. I never glaze the loaves either pre or post baking.
Use a Pullman loaf pan (aka Pain de Mie pan). You'll also get a square loaf great for sandwiches. Grilled cheese, anyone?
The lid inhibits a "crusty" crust on all sides, just like a regular loaf pan does on all sides but the top.
I use my 9" Pullman all the time. These are my two favorite, foolproof Pain de Mie recipes.
Honey Oat
White
I don't know that it's always the right temperature for soft crusts, but for those loaves, I always use 350F (175C).
I've had the best success getting a soft crust by setting the bread on a cooling rack, spreading a little margarine (I just use the end of a stick rubbed into the bread), and then draping a damp cheesecloth over the bread while it cools. Then I slice and bag the bread - works quite well and we are in high, dry Colorado!
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