My bread gets gooey in the center on storage.
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?
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The flour may be an issue. I live in the Philippines (it is humid here but not terribly so) and they sell 1st class, all purpose, and cake flour, I assume in decreasing order of protein content. The 1st class makes a crusty, chewy loaf; the AP flour produces a softer whiter bread; and I've not tried cake flour for bread.
I prefer the crusty, chewy bread but the storage problem seems to be worse with that flour.
I'm pretty sure that the bread is not under baked. The crown is deep brown, the sides and bottom are golden, it thumps hollow. But I'll do the experiment and bake for an extra 10 minutes and see what happens.