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I'm just about to bake a batch of wholemeal bread, and I'm a little tired of the ridiculously thick crust I seem to get on all my bread (which is otherwise really nice). I don't mind crusts per se, just not the 5mm thick ones I seem to make!Any tips?
milk powder, or milk instead of water, softens the crust.also baking at a lower temperature will make it softer, though I'm not sure about thinner.
Bake slightly shorter time, add a tray of boiling water at the bottom of oven, milk helps both to glaze and as the liquid.When you take out of oven cover immediately with a clean tea towel.
thanks very much, I'll try everything and see how I get on!
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