Made brown soda bread. Crust is like a brick. Any hints?

Spanish Eyes

I think I asked this ages ago, but can't find the message now.

Anyway, I made Darina Allen's soda bread earlier. Didn't over work it, was careful about the measurements etc.

Did the tapping bit, and the cocktail stick test. But my god the inside was fab, but the crust was like the concrete on the path outside my door.

I did throw a teatowel over it when it came out of the oven, but it didn't seem to help all that much.

There must be some trick to getting a soft outer layer like the shop bought stuff. Does anyone know?

BTW I know some people like the crusty crust, but after spending thousands on dental work I have no intention of breaking an implant with this crust lol.

And thank you if you have any insider tips!

Stheno

Cover it in the oven while cooking?

Spanish Eyes

Stheno wrote: »

Cover it in the oven while cooking?

Do you mean in a pyrex type dish with a lid or similar?

Would I leave off the lid for the last few minutes or so to cook through? but yes, that sounds promising!

I like a bit of a crust, but not concrete!

Thank you.

Stheno

Spanish Eyes wrote: »

Do you mean in a pyrex type dish with a lid or similar?

Would I leave off the lid for the last few minutes or so to cook through? but yes, that sounds promising!

I like a bit of a crust, but not concrete!

Thank you.

No maybe cover it with greaseproof paper for the most of the cooking time, like the way you'd cover a chicken or turkey with tinfoil to stop the skin burning?

Dizzyblonde

I usually wrap it in a large tea towel when I take it out of the oven and leave it in it until it cools completely. That helps to soften the crust.

*Moved to the Cakes & Bakes forum.

Birdsong

Wrap it in cling film when you bring out of the oven works, also I'd say your oven is to hot

ceemgee

Cover it in greaseproof paper while it is cooking. I'd make sure that the greaseproof was stuck to the top so that it doesn't blow off in a fan oven. I'd then wrap in a damp tea towel when i took it out of the oven. If the top was too bad, then I'd cut it off and turn the loaf upside down!

phormium

Wrap it in a damp teatowel when it comes out. But fresh bread is usually very crunchy crust, the crust will be a lot softer the next day and if you freeze the bread it's very soft crust when thawed. Not suggesting you freeze just for this reason but it's handy to have some in the freezer

huskerdu

How long was it is the oven and at what temperature ?

Keane2baMused

Lightly dampened tea towel or a muslin cloth and wrap it up when it comes out of the oven. This will soften the crust as it cools

The crust should be crunchy on a soda bread so don't soften it too much

tcif

You may have sorted this out by now but I used to have the exact same problem with my soda bread - lovely on the inside but the crust...oh my god, you couldn't bite or cut it or do anything with it, it was so hard!

Anyway, these days it's lovely and what sorted it for me was a wetter dough. A bit more milk and now the crust is right every time.

Derekblake

Stheno wrote: »

Cover it in the oven while cooking?

Hi there, I make one in my cast iron 21cm oven skillet with the lid on. It comes out soft. U could try that? It takes longer to cook tho btw!

vicwatson

Damp, not wet, tea towel for me

looksee

I'd say it was in the oven for too long. There is no need for any more than a teatowel wrapped round it when it comes out of the oven (neither wet nor damp, just a clean tea towel)

Edit - just looked at the recipe, looks like the oven is a bit hot. It needs to cook quickly but I don't think the 15 minutes at 230 is necessary, the whole cooking time at 200 would be fine. And I have no idea what the wash and dry your hands bit is. Pull the mixture together on a board or in a bowl (I prefer a bowl) turn it over a couple of times to make it hold together then into a sponge cake tin or onto a flat tin, cut it and bake.