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

[KatyMac]

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?

[KatyMac]

Bump

[Itwouldtakemuchmorethanthis]

Milk

[greenelephantscarf]

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]

Strong bread flour, cold water

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

[greenelephantscarf]

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]

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

[greenelephantscarf]

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

[KatyMac]

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

[KatyMac]

It's not a big deal

I wonder if I should reduce the sugar?

[greenelephantscarf]

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

[KatyMac]

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

[greenelephantscarf]

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

[KatyMac]

600g is that 1.5lbs?

So 3 tablespoonsish for a pound is excessive

I'll try 1 !!!

[Itwouldtakemuchmorethanthis]

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]

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