San Francisco bread Staling
I bake P Reinhardt’s San Francisco loaves. Love the flavour and rise beautifully. Also T Greenway’s salt fermented San Francisco. However they really stale fast. I usually place half loaves in a freezer bag into the freezer, keeping one out to use in a bread box wrapped in a tea towel. The next day the crumb is dry and starting to stale. This week I tried placing it within a plastic bag in the bread box. I think it was even worse. I also bake J Hamelman’s Vermont sourdough. It keeps really well for over 3 days. Has anyone had this issue? Does anyone have any ideas?