Why is the crust on my bread chewy?

A chewy bread crust is often due to using high-protein flour (like bread flour) for too much gluten, over-kneading, under-fermenting (under-proofing), high hydration, or baking at too high a temperature/for too short a time. Conversely, adding fat, using lower-protein flour, proper proofing, steam, and baking longer at a moderate heat can create a softer, less chewy crust.

Why is bread crust chewy?

There could be several causes, under fermentation, over baked, not enough steam, too much flour, high hydration.

How to make crust less chewy?

Avoid Using Too Much Flour On Your Dough Surface

Try to minimise the amount of rice flour you use and brush off the excess before baking. If you are rubbing your dough with flour before baking to accentuate your scored designs, this too can dehydrate your crust, causing it to be tougher and more chewy.

Why is my bread dough rubbery?

Overmixing leads to a tight, rubbery dough that's harder to work with later. 🌾Flour choice: Stronger flours with higher protein, like bread flour or fresh hard red wheat, give more elasticity and structure.

Why is the crust on my bread tough?

Bread right out of the oven produces a lot of heat and steam. When the hot air hits the cold air, the water vapor condenses, or “sweats.” If you cover your bread with a towel or bowl, you can trap that water in your bread, resulting in a softer crust.

Amazing JAPANESE Bread Making Process | Always Soft, Like Cotton! Hokkaido Milk Bread.

What does overproofed baked bread look like?

Overproofed loaves will be flatter with sponge like crumb (still nice and open) crust often detaching from crust. Under will often have a “triangle” like shape, large tunnels (sometimes long like on the picture) surrounded by a dense crumb. They'll go stale quickly, offen “explode” unintentionally during baking.

Why is my dough so chewy?

Tough and chewy pizza dough often results from low hydration or the improper ratio of flour to water. Insufficient moisture means the gluten in the dough isn't fully softening, leading to a denser texture. Additionally, over-kneading can also cause the dough to become tough.

What does adding an extra egg to bread dough do?

Adding more egg to bread makes it richer, softer, and more tender by adding fat and protein, which inhibits gluten, leading to a fluffier crumb, a deeper golden color, enhanced flavor, and a shinier, browner crust. It also increases volume and can extend shelf life, but requires lower baking temperatures to prevent the crust from burning too quickly.
 

What does overproofed dough feel like?

Over-proofed dough will not spring back at all when poked. Too much air makes the dough structure very fragile, and it will hold a deep fingerprint. Over-proofed dough will also feel extremely aerated, and will likely start to deflate slightly when touched.

How do I get a softer crust on my sourdough bread?

Steaming the oven when baking bread helps keep the outer layer of the dough moist, soft, and pliable. This delay in hardening allows the loaf to rise optimally in the oven and helps prevent the crust from becoming overly thick by the end of baking.

What do bakers put in bread to make it soft?

There's something magical about the bread you get at your local bakeries - they're always sooo soft and fluffy. Many of these breads, especially packaged ones, are made with a ton of chemical additives such as calcium propionate, amylase, and chlorine dioxide which help keep them soft, light, and fluffy for days.

What is the biggest mistake beginners make with sourdough bread?

The biggest mistake beginners make with sourdough is not using a strong, mature starter, leading to dense loaves, often combined with impatience and ignoring key factors like fermentation cues (not time, but rise/poke test), proper hydration (too much water too soon), and heat/steam. They often rush the process, failing to build enough starter strength or understand when the dough is truly ready to shape and bake.
 

Why is my homemade bread so gummy?

A bread with too much liquid can sometimes result in a gummy texture. More frequently, it's an easier problem like mixing time, baking time or cooling time. If the bread is not mixed adequately, baked long enough and to the correct temperature, or cooled properly, the results can be a gummy, almost underbaked texture.

What does putting water in the oven while baking bread do?

Steam at the beginning of baking does a few things. For one, it keeps the outside of the loaf moist and flexible, which prevents the crust from forming before the loaf has achieved full oven spring.

What makes homemade bread chewy?

Your bread is likely chewy due to excess gluten ,over-kneading or strong flour ,under- proofing, high hydration, or baking too hot.

What happens if you put too many eggs in bread?

Food Republic spoke on this topic with Marissa Stevens, recipe developer and food blogger at Pinch & Swirl, and she told us, "Too many eggs can make baked goods rubbery or overly firm." She continued by saying that eggs help provide structure and richness, but only when a fine balance is achieved with fat and flour.

Why is my homemade bread so dense and heavy?

Here are some few reasons: 1▪️Not kneading the dough properly. 2▪️The flour could have too low protein content. 3▪️There could be too much salt in the recipe.

What is the best flour for bread?

The best bread flour depends on your needs, with King Arthur Unbleached Bread Flour often cited as the top overall choice for home bakers due to its strong gluten development, excellent rise, and reliable results, while Bob's Red Mill is also highly recommended, especially for artisan loaves and whole grains, with some bakers also favoring specialty mills like Central Milling for unique flavors and textures, though accessibility and budget matter too. 

How can I make my bread fluffier instead of dense?

To make bread less dense and more fluffy, increase hydration (more liquid), use bread flour, knead longer for better gluten development, ensure proper proofing (longer/warmer), use milk or fat for softness, create steam in the oven, and add enhancers like milk powder or vital wheat gluten for better rise and texture.
 

Does bread flour make bread chewier?

The high amount of gluten in bread flour also creates a more elastic dough, which produces a lighter and chewier bread, as opposed to a bread that is more dense and crumbly.

What does overworked dough look like?

Overworked dough looks shiny, wet, and sticky, feels slack, and tears easily when you try to stretch it, losing its structure and strength because the gluten breaks down, becoming stringy or gummy instead of elastic. It won't form a smooth, cohesive ball and will be difficult to manage, feeling like it's falling apart.
 

How to tell if bread dough is kneaded enough?

You know bread dough is done kneading when it's smooth, elastic, passes the Poke Test (indentation springs back), and especially when it passes the Windowpane Test: a small piece can be stretched thin enough to see light through it without tearing, indicating well-developed gluten. If it tears easily or stays saggy, keep kneading.
 

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