I'm baking simple bread using
500g flour + 1 tsp salt
300g water + 1 Tbs sugar
3.5g active dry yeast.
The procedure is
1. Activate the yeast ~5 min in warm sugar water.
2. Mix with flour & salt.
3. Knead 50 pushes.
4. Proof ~2 hrs.
5. Punch down & put in loaf pan.
6. Proof ~2 hrs.
7. Bake @ 375°F for 35 min.
8. Check internal temp > 195° F.
After cooling the bread is fine. But after two or three days of storage (typically there is about 1/3 of the loaf remaining) the loaf gets moist and almost gooey in the center.
I used to store in plastic bags; now I'm using brown paper bags but the problem persists.
Does anyone know how to fix this?