Ive started making bread riecently, last one is the best from all 5 I made, its crusty outside but moisty inside. Also does not stay fresh for long ( unable to eat it next day )
400g white organic spelt flour, 160g yst, 230g water, 8g salt
mixing and leaving for 30min, mixing again and leaving for 3hours, forming bread and leaving in fridge overnight.
Morning bake 25min covered in 230deg than another 25min without cover in 200deg
anyone could suggest what causing moist in bread and why it doesnt last fresh longer