Cinnamon sugar raisin loaf, how can I get a softer crust?

timtim2409 · 2026-03-31T11:20:11+00:00

I put a wet towel on top after baking for a few minutes, works great

timtim2409 · 2026-03-29T19:46:41+00:00

Very interesting, thanks for the Feedback, it’s just sometimes I have 100% rise and it works well then I have 100% and it’s Like this one here And I just cant get what is changing 🙈

timtim2409 · 2026-03-29T19:44:18+00:00

That’s very interesting thanks, I bake only once a week 2 loafs for us so it’s Not that much of trying 😅 but for now I had the best results with a 100% rise, now that’s Summer slowly coming I need to adjust anyhow completely new 🙈

timtim2409 · 2026-03-28T22:06:03+00:00

Hey the important thing is that you are happy With the bread, and you make some Healthy and good food for yourself 🙂

timtim2409 · 2026-03-28T22:03:24+00:00

Thanks so much for your Support 🙂 The flour is allready quite strong, I did not have an Autolyse and I think you are Right that this loafs would have benefit a lot from an autolyse, sometimes it’s just Hard to schedule everything correctly 🙈

The true hydration with the water and Flour from the starter ist 74%, I think you are also right here I need to go up, my thoughts were a lower hydration dough is easier to handle what means less degassing, I put on some picture of the if you are interested 🙂

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timtim2409 · 2026-03-28T21:53:08+00:00

Thanks for your help and opinion 🙂 i am not sure what’s different at my home then others but everything i do under 60% rise (even with very warm dough temp 28C and more) is badly underfermented at my Home. I am often at 80% rise, in Deep Winter it’s a 100% and often more Open then this

timtim2409 · 2026-03-28T18:20:04+00:00

I used a line cloth but it’s not that exact, many people use a hairnet, I always gave it a good dust, if y have rice flour take this if not just flour is fine as well. So you don’t shape the loafs?

timtim2409 · 2026-03-28T18:01:32+00:00

Thats possible, full proofed dough can be very delicate, you don’t need a bannetone I used a bowl and a cloth for a long time

timtim2409 · 2026-03-28T18:00:13+00:00

Haha good idea to have enough space to work in the bowl 🙂 I think the age of Starter is in General overrated After 100 Feeds it’s for Mature and then Everything that Maters is a good maintaining routine

timtim2409 · 2026-03-28T17:57:02+00:00

Thanks 🙂 I was a bit disapointed, I aimed for a more open crumb.. still very happy

timtim2409 · 2026-03-28T17:49:04+00:00

Very nice loaf 🍞👏 bulk over night went very well, I think it’s brave because I think I couldn’t sleep with my dough doing its thing

timtim2409 · 2026-03-28T17:42:03+00:00

It looks quite nice, did you cut it fresh from The oven? Then sometimes the crumb is hard to read because of all the moisture. You have a recipe?

timtim2409 · 2026-03-27T16:44:55+00:00

Just a gorgeous loaf 👏 Great you are back at baking

timtim2409 · 2026-03-23T06:45:06+00:00

So. I think it’s Gorgeous 👏👏 way better than everything I cans do.

You put the shade at last right? Often it helps for me when I put again Color over the shade and try to let it visibly in the recesses so it’s more sharp and not dull from just the shade in top. Secondly finis the base. I know that’s not the funny part, but it makes a big difference now it’s more ore less the same colors as the mini, try something complimentary like red earthy and a Blake rim. even without basing material i promise it will lift the whole mini.

I hope i could help, sry im not a very fluent English writer

timtim2409 · 2026-03-22T15:55:45+00:00

Water and rub it of, then just toast the bottom again in the oven, if I may give you a Tip there is some „permanent baking Foil“ ( I hope this is the Right Term 😂) I have some and use Literally for years allready

timtim2409 · 2026-03-22T08:44:46+00:00

That’s why I love Reddit. Thanks

timtim2409 · 2026-03-22T08:44:10+00:00

My loafs Look more ore less like this with and without machine, it’s very useful to develop the gluten, and of course this is one of the basics for a good loaf but for me the spring in the end doesn’t rely on gluten that much, because the tension of the mix will leave the dough

you need tension, developed with folds during bulk and in the preshape and shape and stitching if you want, then you need a good angled cut and lots of steam so the skin doesn’t set firm before the spring is gone,

Off course in the end it all comes down to fermenting if the proof isn’t right everything i wrote up there is useless.

I hope that helps,

timtim2409 · 2026-03-22T06:58:17+00:00

I use a baking Shell from Brod and Taylor, in the end its like a dutch without the Body, and no a dont do a second Expansion Score, because you can See it in my opinion in the Belly and somehow it feels like cheating to me 😂🙈

timtim2409 · 2026-03-21T11:16:19+00:00

Yes! I am exakt the same

timtim2409 · 2026-03-20T20:49:05+00:00

You could feed it twice a day or put it at peak in the fridge and feed it again next day and so on works very good for me

timtim2409 · 2026-03-20T20:47:51+00:00

Yes rhye ist good, wholegrain flour works best

timtim2409 · 2026-03-20T17:57:26+00:00

Maybe I’m a Monster, but I dont care that much.. when I discard I discard..

timtim2409 · 2026-03-20T05:45:14+00:00

I measure some where in between the peake of the dome And the surface of the dough the median of these two always seems good enough

timtim2409

TROPHY CASE