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I have tried baking home made bread using a couple recipes mainly the "no knead bread recipe". There is always at least a slight yeasty taste to the bread, how do I prevent this? Also the bread seems stale overnight even in the fridge, is there a way to modify the recipe or add preservatives so it lasts longer?
If I'm taking the time and effort to bake bread and it doesn't have a yeasty taste, I'm going to be upset.
Around here home made bread wont last long enough to get stale so I cant help you there..
Have you tried using less yeast? You can use half the yeast of the recipe you are doing. Refrigerate your dough at least 12 hrs. More time may develop more flavors when you refrigerate it overnight.
Bread stored in the fridge taste stale. I never do that.
The reason a refrigerator is bad for bread: When bread is stored in a cold (but above freezing) environment, this recrystallization, and therefore staling, happens much faster than at warmer temperatures. Freezing, however, dramatically slows the process down. So that's the science in a nutshell.
Give up on the "No knead" breads. They use way too much yeast.
Just make "real" yeast bread. It's not that hard, especially if you use a bread machine or the $200-ish Bosch mixer to do your kneading for you. Or if you can afford it - an Ankarsrum. Once you get used to the mechanism it's just the greatest mixer ever.
As for storing bread in the fridge - sometimes I do, sometimes I don't. It tastes fine to me either way. If it creeps you out because you think its "crystallizing" or whatever, freeze it instead. I can't eat a whole loaf of bread before it goes all moldy otherwise.
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