The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Moist/Dry Bread

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bobkay1022's picture
bobkay1022

Moist/Dry Bread

Hello. I baked 2 loaves of plain Raisin bread.  The crust and crumb out of the oven was very good.  Next day the loaves were dry and crumbly. 


 I seem to be having this problem with all my bread. Not crumly crumb but very dry. The day they are baked nice taste and moist.


Next day dry and not a good crumb.  I measure every thing. The only bread I get good every time is J Ciabatta Bread.  No matter when I take it out of the freezer and warm it is always like fresh bread.


The last two loaves of raisin bread was moist but not sticky when kneading.  Made a good loaves  after 2 stretch and folds.  Was not called for in the recipe but I did any way. 


Any ideas


Have a nice Easter every one,


Mr.Bob

jcking's picture
jcking

Mr Bob,


How are you storing your loaves? Sounds like they're drying out because your house is dry. Try a paper bag for storage.


Jim

Chuck's picture
Chuck

When the loaves come out of the oven, despite the great smell and your eagerness, try not to slice them open until after they're cool. A slice while the loaf is still warm is a "breach" in the crust, out of which quite a bit of moisture can escape from a still-warm loaf. Could this be what's happening to you?


Also, after you do slice the loaf, at minimum turn the loaf up on end so the sliced place is flush against your breadboard. (Some sort of breadbox or paper or perforated or open bag is even better. Just don't overdo it by trying to "seal it tight", as you'll cause mold problems.)


(And of course, slice only one loaf at a time. Leave the rest in their intact crusts until you completely finish the first loaf, and so forth. Try not to succumb to the temptation to slice the crusty ends off all the loaves.)

bobkay1022's picture
bobkay1022

Hi will try to answer both at the same time. I have always used a bag that is designed to keep bread fresh and it has always worked on bakery bread/ rolls I bake and  cibatta bread I bake .


 I never slice even with temptation till is has cooled on a rack.  I only slice what I need also. 


 The bread is always delicious after it cools same day.  Even if I freeze it it will defrost very dry and not really a nice piece of bread.


Thanks for taking the time to reply to my post


Mr. bob


 

Chuck's picture
Chuck

 All "lean" breads (just flour/water/yeast/salt) tend to dry out quite quickly no matter what (for example baguettes can dry out in half a day). Probably no homemade bread will ever store as long as "storebought".


Here are a few tricks that can make homemade bread store much better:



  • add a little fat (olive oil, or lecithin, or etc.) to the dough ingredients

  • make the bread in a compact shape (like a "boule") with more interior and less crust

  • make sourdough breads


Another alternative is to shorten the loaf baking time a little (i.e. bake to a lower temperature, for example 200F instead of 205F). Make it so the bread is almost "watery" the same day, but "just right" the next day.


Yet another alternative is to UN-stale the bread just before eating it. To do that, put the slices in the microwave for a few seconds (I know this sounds crazy - it's dry so nuke it ??? - but it works!)

Mini Oven's picture
Mini Oven

The flour might demand more of a work out (to windowpane) or need some help.  Not all flours are equal.   Maybe the addition of potato water would help instead of water.  Cut up a medium potato and cover with a cup or two of water, bring to a boil and let the potato cook through.  Allow to cool and use the water in the recipe with or without the mashed potato in it.  


Or try switching part of the water for milk or coconut milk.  


Another way to increase moisture would be to make water roux; cooking part of the water & a small amount of the flour until it gels and then cooling before adding to the dough.   

jcking's picture
jcking

Or try wrapping your loaf in a kitchen towel as soon as it comes out of the oven. Leave it covered for 30 to 45 mins.


Jim