The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

storing bread in the tropics

  • Pin It
michaelc's picture
michaelc

storing bread in the tropics

Hello members, I think I am a lurker, always following this site, but never contributing.


So first let me say what a great site is.


I am a competent sourdough baker, and sell quite a few loaves, as it is difficult to get good bread here in Bangkok.


But I always seem to have a problem with the crusts turning into unpleasant chewy things unless it is toasted. This is a very humid climate, and wonder if other members have solved this problem?


My bread is always pretty thick crusted, and is great to begin with, but after 7 or 8 hours it isnt!


Any thoughts?


Michael


 


 


 

Felila's picture
Felila

My nice crackly crust gets soft before the bread finishes cooling! I can leave the bread in the oven longer, so that the crust is thicker, but I don't like the way this dries out the bread. I like moist, tender bread.


I don't have a solution for you. I can only commiserate.

michaelc's picture
michaelc

Thanks for that Felila. I do find that leaving the door slightly ajar for a further 5 or 10 mins help. And I do agree that a longer baking time, even at a lower temperature, can dry the crumb out to much. But certainly if I were you do, I would leave the it in a little longer, and certainly consider the ajar for a few extra minutes. That way I am at least getting a few hours out of it!


It is a bore though, paper bags help, and perhaps it is impossible!


Happy baking in Hawaii, beautiful place!


Michael