Problembeginnerdraft
Bread goes stale quickly
Also searched as: hard bread, old bread, dry bread, stale bread
In short: After baking the starch reorganises and firms up. The fridge and low-water doughs speed this up.
Picture it
Like pudding setting in the fridge: cold puts things in order, warmth loosens them again.
What happened in your kitchen?
Question 1
Where did you keep the bread?
All causes, by frequency
- Stored in the fridge
At fridge temperature, bread goes stale about six times faster.
Next time: Store at room temperature in a cloth · Freeze leftovers
- Dough with little water
Stiff doughs have less water to keep the starch soft.
Next time: A little more water in the dough · Work in a scald or cooked flour paste
- No sourdough or fat
Acid and fat slow staling down.
Next time: Use sourdough or a little fat
Related entries
Sources
- Today I Found Out: Bread goes stale faster in the refrigerator
- Harold McGee: On Food and Cooking (2004), Kapitel Brot, Getreide