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Submitted by satimis on February 5, 2012 - 4:17am

Advice on baking a bread remaing soft for 1 week

Hi all,

I baked a Citron and Walnut bread according to following recipes:
kenwoodworld.com/uk/My-Kenwood-Kitchen/BM450-Recipes/Citrus-and-Walnut-Bread/
(500g loaf)

The flour used was;
Gold Medal, better for bread flour, unbleached
goldmedalflour.com/Products.aspx

Calories in Gold Medal Better for Bread Flour
Manufactured by Gold Medal
caloriecount.about.com/calories-gold-medal-better-bread-flour-i116038

Nutrition Facts for Gold Medal Better for Bread Flour
livestrong.com/article/300882-nutrition-facts-for-gold-medal-better-for-bread-flour/

Table I -- Flour Characteristics and Ratings
theartisan.net/flour_test.htm

On the 1st and 2nd day the bread was OK, fresh and soft.  On the 3rd day it became hard although remaining fresh.  I have added 1 tablet chewable Ascorbic acid (Vitamin C, 250mg crashed to power), it couldn't help, keeping the bread soft.  Then on the 3rd day I have to steam the bread before eating.

Are there ways baking the bread soft for 6~7 days.  I'm not willing adding "bread improver", the chemical.  TIA

B.R.
satimis

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Submitted by Mini Oven on February 5, 2012 - 4:59pm.

After the bread is cooled, it can cut it into chunks

or slices and frozen.  Upon thawing inside the freezer bag, it will be soft and ready to eat.  A toaster will speed up the thawing but tends to dry the edges a little.

Submitted by satimis on February 5, 2012 - 6:54pm.

Hi,Thanks for your advice.>

Hi,

Thanks for your advice.

>  A toaster will speed up the thawing but tends to dry the edges a little.

My Morphy Richards toaster has a defrost function.  I never used it before.  I was wondering what to do with this function.  Now I realize.

B.R.

satimis

 

 

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