Serious Eats: Talk
My Homemade Bread Dilemma
I love making homemade bread but it always dries out so quickly. I get that it doesn't have preservatives and won't last forever. But I made some brioche on Sunday morning and by the time we ate it at dinner, it had dried substantially. The dough itself was super wet and sticky and I'm pretty sure I didn't over-bake it. At this point I am thinking that Calgary's dry climate may have something to do with it. Because it happens almost every time I make bread from scratch, regardless of the recipe. Any thoughts? What do you do to help make your homemade bread last longer?