The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Advice on baking a bread remaing soft for 1 week

satimis's picture
satimis

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

Mini Oven's picture
Mini Oven

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.

satimis's picture
satimis

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