Q: I have just started baking bread again, and I feel like a total beginner. I started with a no-knead recipe. My boule had a nice crisp crust and tasted lovely fresh out of the oven. Once it was cool, I wrapped it in plastic to enjoy at breakfast. But when I unwrapped it this morning, the crust was no longer crisp.
Though the crust was no long crisp, texture and flavour was pretty good. How do I keep the outside crisp? Was the cling wrap the issue or is this normal with home-baked bread? Also, I found that the bottom of my boule was lovely and brown but the exterior, while crisp, did not have the same color. It was still pale.
Any tips from seasoned bread bakers would be welcomed!
Sent by Amber
Editor: Yes, wrapping the bread in plastic will definitely make the crust soften after a few hours (though the bread is still good!). Try storing your bread in a paper bag or a bread box to keep the crust crisp, though your bread might dry out a bit more quickly.
Readers, what advice do you have?