getting that softness from your own bread and preserving?

wrightk

we love making our own bread. wondered whether anyone had any tips for helping the bread to last longer and to have that shop bought softness. obviously dont want to mix in a heap of chemicals but perhaps if someone knows a little trick or ingredient it would help greatly

craigywv

read somewhere if you put a damp teatowel over the bread as soon as it comes out of oven it goes soft on top instead of the usual crusty way , it works for me as i do it when making baps (bread rolls) for sons lunches as he not fussy on crusty.

Jojo_the_Tightfisted

Put a baking tin full of water in the oven.

D&DD

I think it must be something to do with the covering for a soft crust as it sort of steams the loaf but also an egg added to certain recipes makes for a softer loaf.
Do you mean soft and fluffy like a kingsmill sort of loaf?

bitsandpieces

Adding a little fat (e.g. 20g of veg oil or light olive oil) seems to help the bread stay soft inside a little longer. If it's going off too quickly, are you adding enough salt? There are health benefits to using less salt than in commercial bread, but it will go stale faster.

Popperwell

bitsandpieces wrote: »

Adding a little fat (e.g. 20g of veg oil or light olive oil) seems to help the bread stay soft inside a little longer. If it's going off too quickly, are you adding enough salt? There are health benefits to using less salt than in commercial bread, but it will go stale faster.

Know about the health benefits but the differences regarding softness I only heard mentioned on a cookery programme a week ago.