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My bread crust is very flakey and dry - any help?

(16 Posts)
KatyMac Thu 04-Apr-19 19:02:45

It's a breadmaker - flour, dried yeast, salt, oil, bit of sugar

& the crust is flakey & cry not crisy crunchy or chewy - almost pastry like

any suggestions to change it?

OP’s posts: |
KatyMac Sat 06-Apr-19 18:36:52


OP’s posts: |
Itwouldtakemuchmorethanthis Sat 06-Apr-19 18:38:28


greenelephantscarf Sat 06-Apr-19 18:42:22

sounds like too much or too active yeast, so big bubbles form at the top.
try using cold water (if the recipe doesn't already say so)
what kind of flour are you using? bread flour/strong flour is best.

KatyMac Sat 06-Apr-19 18:44:25

Strong bread flour, cold water

Umm I'm dairy free so no milk is that a big problem?

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greenelephantscarf Sat 06-Apr-19 18:47:25

no, I never use milk for my standard loaf. milk makes bread softer.
could be too much water, so the loaf rises quickly but then collapses. is it a nice dome shape?

KatyMac Sat 06-Apr-19 18:50:41

It is a lovely shape perhaps a bit tall for my toaster but that's by the by

The bread is an amazing texture, the bottom and sides are quite crumbly and dry - the top is flakes and dry

It looks amazing

OP’s posts: |
greenelephantscarf Sat 06-Apr-19 18:52:40

you could try wrapping it in a tea towel after baking.

KatyMac Sat 06-Apr-19 18:53:59

I must have talked to you before - I do!!

OP’s posts: |
KatyMac Sat 06-Apr-19 18:54:51

It's not a big deal

I wonder if I should reduce the sugar?

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greenelephantscarf Sat 06-Apr-19 19:00:43

possibly wink
I never use sugar in bread (unless I'm making a brioche type).
how much oil do you use?

KatyMac Sat 06-Apr-19 19:09:09

Possibly too much: maybe 3 tablespoons actually I just slosh it in and cover the bottom of the pan

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greenelephantscarf Sat 06-Apr-19 19:10:55

that might be it. I use one tablespoon for a 600g flour loaf.

KatyMac Sat 06-Apr-19 19:12:43

600g is that 1.5lbs?

So 3 tablespoonsish for a pound is excessive grin

I'll try 1 !!!

OP’s posts: |
Itwouldtakemuchmorethanthis Sun 07-Apr-19 13:33:20

I think if it was the oil it would have effected the rise????
Milk makes bread softer and the crust chewier. I’m not sure if it’s the fat or the protein that does it but I’d guess the latter (or surely more oil would have the same effect?).

KatyMac Sun 07-Apr-19 19:42:02

Maybe? I'll try one with less and see then come back for a chat if it doesn't work

OP’s posts: |

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