How to fix a 'stringy' crust in bread machine bread?

[grunthos]

Hi all,

I am hoping that someone has seen this kind of stringy crust feature before and knows how it can be corrected.

I am completely failing to modify a bread recipe in my 'bread machine'; I love the flavour. texture and weight of the bread I make, but the aesthetics of the top crust leave a lot to be desired. I have tried numerous variations but not managed to get a decent top crust without just removing the Chai & Porridge. One basic recipe is:

7g ~ 1.5tsp yeast
180g white flour
50g Rye flour
140g wholemeal flour
30g barley flour
1tsp salt
22g butter
1tbsp sugar (brown)
300ml water

60g 5 grain porridge in top
30g chai (was 20g) (in top)

I have tried the latter two items in the mix, I have tried increasing the water by variable amounts up to 420ml, I have tried pre-soaking the porridge and chai (300ml +up to 150ml in bread mix), I have tried adding more yeast, and less yeast.

With *a lot* more water I get soggy bread, BUT a consistent crust. With more yeast it is even more broken at the top.

Any help would be appreciated!

 

[ChesterV]

Hmmm.....

I'm more of a cake expert, but from what I know of bread.....

You might try adding a bit of oil to the mixture.


I've seen some bread makers actually use a spray bottle to spray the tops of their bread with either water or oil before baking, so they don't crack or burn, and they get a nice brown color to the tops.

 

[Becky]

Hello and welcome to the forum!

What kind of white and wholemeal flour are you using? Is it bread flour?