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Sourdough bread moist




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 ) 


im doing 

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


thank you, 



29 users have voted.


SlackerJohn 2020 February 12

It looks like good bread, so you must be doing something right!

I don't know why it is moist, but that is generally seen as a good thing!

It doesn't stay fresh!  I wrap mine in a tea-towel and it remains edible (certainly as toast) for 4 days or so.  OR, slice it and freeze, defrost as needed?

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