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
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.
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