How to make bread rolls Crusty ??

halloweenqueen_2

Hi

How can i make those lovely crusty rolls you get in the bakers, really light and crispy. I've used steam in the oven to crisp mine but I need a better basic recipe.
Thanks!

trihere

Hi all
Any suggestions on how to make my bread rolls really crusty , like shop brought ones?
I make my dough in a Morphy Richards bread maker as instructions , then bake off in the oven.
Any suggestions gratefully recived
Regards
Ray

mummyto3_2

My mum always makes hers crusty by using a water sprayer and spraying the tops when they are in the over about twice I think. HTH

Gingernutmeg

You're never going to be able to get really, really crusty bread at home ... sorry lol. The reason for this is because domestic ovens just aren't hot enough, and also to get really crusty bread you need a degree of steam in your oven at some point during the cooking time. You can try to emulate this by doing all of the old tricks (ice cubes thrown in the bottom of the oven during cooking, spraying the inside of the oven with water) but it will never work to the same degree as in a commercial bread oven, which will be far hotter than your home oven and will probably have a steam injection system.

You can also try using flour that has a very high gluten content - most flours are blended now but if you can get Canadian wheat breadflour then it does tend to make crustier bread, although be aware that it will go stale more quickly.

FemmeAuFoyer

Yep, have to agree with gingernutmeg. I hand make just about all of my bread and can get a reasonable crust by spraying before and during cooking, water in the pan at the bottom of the oven, but I cannot make baguettes like they make here. My oven goes up to 280C but I've never tried it that hot. I borrowed a book from the library the other day on bread making and I saw that one tip was to pre-heat the oven to the highest setting, then turn it down to the setting required as your bread goes in. I'm going to try that next time I make baguette and see what happens.

Mr_Proctalgia

I used to work in a commercial bakery and crusty (cobs, rolls, baps) depending on where you live are blasted with superheated steam as they go into the oven. I have tried many times to replicate this at home and it just isn't possible except perhaps with something like a Gaggenau ED220 which is way out of my price range. You can get part way there by putting the rolls into a steamer for five minutes and then baking as normal in a oven with a tray of water in the bottom but even after all that faffing they still aren't like the real "exploding rolls"


HTH

nettles77

as i threw mine out as didnt like the bread it made. Have seen you can buy a crusty loaf/bap mix, are they any good. Thanks

geordie_joe

I may be talking rubbish here, my bread maker committed suicide by diving down a flight of stairs a year and a half ago.

But going from memory, it's the milk that makes the crust soft, so if you use water instead of milk you get a crusty loaf.

If I am right then a crusty loaf mix will just be a bread mix that tells you to use water instead of milk.

Klug

Sounds a stupid question I know....my son loves crusty rolls in his lunch box. However, when I buy them (in a pack of 6), they are stiff as boards the next day! lol! Is there any way of keeping them fresh but so they don't go soft either?
Thanks

Amber_Babies

Pop them in a hot oven for a few minutes to freshen them up. I buy the part baked ones from aldi though so always 'fresh'. Think they're less than 50p for a pack of 4.

Diflower

Break them apart then stick them straight in the freezer, they only take 5-10 mins to thaw. You can cut & fill them before they're completely thawed anyway.