few last batches gone bad
its a great forum and i learned a lot from it
but lately when i do my french style dough
everything goes well crust is great crackling inside structure is with nice holes taste is very good
but! in two days after baking it goes bad when i open the loaf it is all mushy gluey inside it looks ok until you touch or cut it?
i have no clue what i am doing wrong
after baking i store them in cloth on the kitchen counter is the weather too warm or something