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!