Easy Crusty Vegan Bread Recipe (2024)

FAQs

What is the secret of crusty bread? ›

To make crusty bread, create steam in the oven.

They have a professional secret: the steam-injected oven. Nothing offers the baker quite as nice a crust as an oven filled with steam for the first part of the baking process.

If your bread is especially hard, brush the outside with water before wrapping it. Then, heat it on the center rack of your oven for about 30 minutes for a whole loaf; or 15 to 20 minutes for a partial loaf, or if you have a long, skinny loaf like a baguette.

Egg wash is a mix of beaten whole egg and water (or milk or cream), which is used to brush onto the top of baked goods before baking. The purpose of egg wash is to provide a nice golden brown, shiny finish on your baking. I use this egg wash for pie crust, or this also makes a great egg wash for bread recipes.

If your crust is becoming soft too quickly and not staying crispy you simply need to bake the bread longer. The best way to do this is to lower the temperature of your oven slightly and bake a few more minutes to achieve the same color you would have at the higher temperature.

A: To keep your bread crusty, you should heat it in the proper way. Start by letting the bread come to room temperature. Then put it in an oven set to 350 degrees for 10 to 15 minutes.

Large crusty loaves can be stored unwrapped (to preserve their crispy crust) at room temperature for a day or so, cut side down on the counter. For optimum long-term storage (longer than a couple of days), wrap bread in single-day portions and freeze.

There are so many seeds and grains that work well as bread toppers. A few more of my favorites include raw sunflower seeds, pumpkin seeds, amaranth, millet, and even flaked barley. With the above techniques, and perhaps some of these toppings as new inspiration, experiment and have fun!

As the loaf cools, any moisture which is left in the loaf escapes through the crust as steam and this is what causes the softening. You can help to prevent this from happening by reducing the water content of the loaf.

Why is store-bought bread crust so soft? ›

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.

High heat for quick cooking is one of the best ways to get a good crispy pizza crust, so pre-heating your pizza stone or pan will help a lot. Take care when placing your pizza on a hot surface.

Egg wash is beaten egg used to glaze or seal baked goods or to adhere breading to foods like cutlets. Whole egg is beaten alone or with another liquid like water, milk or cream. The wash is brushed over the surface of goods like breads, pastries and pies to give them a shiny browned appearance after baking.

Baking quick breads at too high temperatures can cause a hard outside crust. Most quick breads bake in a moderate oven (350°F to 375°F). Double check your recipe to see the temperature they recommend. Oven thermostats can vary over time, requiring adjustments by the baker or calibration by a professional.

Add Sugar

Sugar acts as a liquifying agent in the dough. Adding sugar weakens the gluten structure, absorbs water, and eventually makes the bread lighter and softer. As a result, sugar improves the bread's taste, structure and texture.

Once the bread has finished baking, it will still contain some moisture, however if sufficient moisture hasn't escaped the crumb during the bake time, it will move outwards to the crust as the bread cools. This can cause the crumb to collapse and also soften the crust, weighing it down and further creating collapse.

The dark crusty edges on bread slices are commonly known as "heel" or "end" crusts, and they are caused by the heat and air exposure during the baking process. During baking, the heat and air circulation in the oven cause the surface of the bread to dry out and develop a crust.