The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

New to site with a question.

Redder52's picture

New to site with a question.

Hello Everyone,

My name is Denise and I'm new to this site. I love making bread and having friends enjoy it. I use my bread machine to make the dough, then at the last step I pull the dough out, knead it and shape it, then let it rise for about an hour. I usually put and egg wash on it and spray my oven with water to create a crusty crust. I let the bread cool before slicing it, which is hard to do. The waiting that is. The bread tastes great, looks great and is nice and crunchy. I put the left overs in a plastic bag and seal it up. The next day the crust is soft and the bread is tough. What am I doing wrong?
Oh, I usually make Italian Bread.

Thanks for the help.

Denise in Walton, KY.

Floydm's picture

Crusty bread stays crustier if you store it in a paper bag.  But if you slice the whole loaf at one time, it probably will get stale fairly fast.  I suggest storing it in paper and only slicing it when you need it.  The end of the loaf will get stale overnight, but you can slice off a thin slice and toss it to the birds.  The rest should stay quite fresh.

Welcome to the site! 

gaaarp's picture

Denise, welcome! You will find tons of good info and friendly people here.

In addition to Floyd's suggestion, I would add that, if you have an entire loaf leftover that you haven't sliced yet, you can recrisp it the next day in the oven. I set mine at about 450 dF and put the bread in for about 10 minutes. This also works for bread that has been frozen.

PaddyL's picture

Plastic bags will kill a good crust.

Redder52's picture

Thanks everyone for the "Welcome" and the suggestions of keeping my bread in paper bags and staying away from plastic.  If that end piece gets stale, I can slice it off and toast's great toasted too. 

Thanks again everyone.

Happy Baking!

Denise in Walton, KY