Why are my WW Breads always so dry?
Hi, I've been wanting to ask this question for some time but thought I would search the forum for an answer but haven't seemed to stumble onto it...
I've been making bread for ages and have recently started doing it again. I make WW bread with a standard recipe of 4 cups all purpose unbleached bread flour and 2 cups of Bobs Red Mill 100% WW flour, yeast, sugar etc.
All my loaves have looked excellent, but after a day or so, the bread seems very dry to taste and texture. I am storing my bread in double lock freezer bags so I don't think they are getting exposed to air. Also, I don't believe I am baking them too long since they are lightly golden brown when I take them out of the oven.
Does anyone else experience this with their bread, if not then what are you doing to keep your bread moist and soft?
Thanks in advance to fielding an old bread maker question which by the way, seems to have devolved into a newbie bread maker.