Hi Mamtaji,

I have tried your no knead bread and it was gud. But we like to eat bread with soft crust not hard.....like the white bread we get in market. What should be done for that?

Thanks

Nupur

Hello Nupur

I have asked someone who is largely responsible for me to start making my own bread. Meanwhile, try to learn the joys of a freshly made, 'crusty, fresh loaf. It is miles better than a soft loaf. Once you do, you will not want to go back to a soft crust bread.

a lot of store loaves (sliced white) are steam cooked to keep them soft..

Steve

Hello steve

I was thinking about bagging it while still warm, but wondered if it will make it go all soggy :-(.

I do that with my pitta bread !

another thing that can make a difference is how hot/dry it is while proving. I noticed when I was trying to re-create Maltese "hobz" that the crispy (fairly thick) crust was hard to get because it needs to dry out in the heat of Malta while proving. I did notice a difference from proving under cling film (ie sealed up) and left open to the warm room.

Steve

Thank you Paul, I am sure Nupur will appreciate it. For further information and many other excellent recipes, please visit Paul's excellent blog at http://nobreadisanisland.blogspot.com/

Paul is one of the persons who helped me tremendously in my early days of bread making and still answers my questions when I am stuck. He is a baker and teaches bread making to all age groups.

Other bread making site I would recommend is master baker Dan Lepard's site; http://www.danlepard.com

Mamta

The last bread I made, I simply allowed to cool on a rack and then put it in a plastic bag. It was quite soft.