The Baker's Hotline

March 22, 2016 at 12:25pm

Yes, this is a possibility. Another possibility is under baking. As the bread cools, the moisture wants to escape through the crust. This moisture can really soften the crust (dimpling or shriveling) unless the crust is properly set and firmed during the baking process. The majority of the moisture should be released during baking not just when cooling. Elisabeth@KAF
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