Home made bread that does not go stale for 9 days after baking
After years of experimenting, I think I understand why bread made with the Batter and Dough Method can last for 9 days without going stale or drying up. No stale bread anymore for me if I am making bread at home with this no knead method. Actually it was an accidental discovery. When I made bread the conventional way – Straight Dough Method or Sponge and Dough Method, with plenty of kneading it would last about 3 days. That is by the 4th day the bread would be stale and dry.
Need for anti fungal agents
I rarely used any anti fungal agents like Calcium Propionate as the bread would have been consumed by the third day. We didn’t keep bread in the fridge. It was always left outside at room temperature. In Malaysia, room temperature is 28C (82F) to 32C (90F). Very good for fungal and mold growth. Just about anything will grow, especially with the high humidity levels in the air.
But as I made more and more loaves of bread, we ended up with loaves of bread consumed over 5 or more days. That is when I noticed that the fungus growing on bread was visible by the fifth day. It was for this reason I began to add Calcium Propionate (0.30%) into my bread recipes.
I also noticed that some recipes did not go stale over 5 days and so I began experimenting and testing for bread that would be moist for more than 5 days – just like fresh bread.
Why is the bread moist for longer periods?
One thing I can tell you, based upon the experiments, is that bread lasts longer and stays moist for longer periods if you do not knead the bread and if not all the water in the dough is actually mixed with the bread. Amazing, isn’t that. This is the reason the Batter and Dough Method makes longer lasting bread. It is probably due to reduced starch retrogradation as not all the water is mixed with the flour and the addition of oil in the recipe.
More rise with oils in the dough
Do note the original intention of the vegetable oil was to lower the viscosity of the dough so that the dough can rise a lot more and rises quickly. The dough rises a lot more when oil is added in the recipe. I began testing the behavior of the oils when I could not get any ‘bread improvers’ and that was when I found the oils do surpass bread improvers to make the dough rise a lot more.
I have experimented with the Tangzhong method of making bread which is a very interesting Japanese method and have used different flours to make the roux. In the end I came back to this method as it had less things to do and was much easier to make bread with.
I must mention that with the Tangzhong bread making method, I did notice if I was baking a large bread dough covered on 5 sides by the tin, I would require less roux. If I was baking buns which are small and have almost all their surfaces exposed then I would need to add in more roux.
My homemade bread recipe for the Batter and Dough Method
This recipe fills a 13 inch baking tin. If you are using an 8 inch baking tin multiply all the measures by 8/13 which is 0.6154.
The 13 inch tin recipe.
|To Make Batter|
|To Make Dough|
Here is the recipe for an 8 inch baking tin
The 8 inch tin recipe
|To Make Batter|
|To Make Dough|
Bread making video
Large holes in the top of the risen dough
If you see that the top of the bread looks a little transparent this would indicate that there is a large air pocket in the top of the dough. Examine for this when the second proof has completely risen. In the video it is at the 12th minute of the video where the dough has completely risen. Puncture that area of the dough with a cake tester or a pin so that the gasses escape out and the dough deflates. This will prevent large holes in your bread after it is baked. When I see some transparency on the top of the dough I will puncture the dough at 3 locations – in the center, and towards the ends.
Prevent moisture loss in bread
You would have noticed in the video that I wrapped the bread in a plastic bag. This is very important as it prevents moisture escaping and evaporating into the air and thus reduces moisture loss. I had originally, used a towel but this allowed moisture loss from the surface of the bread. It was for this reason I switched to using a plastic bag to wrap the bread in.
It is easy to make bread
I have just shown you how to make homemade bread that does not go stale easily. There was no kneading and with minimal effort. Its pretty good and does taste good. Of course the brand of bread flour you use will affect the final flavour of the sliced bread. I have used “bread flour” and not “strong bread flour” and not “plain flour” which is all purpose flour. If you use strong bread flour you will need to increase the water content and if you want to use plain flour you will need to lower the water content in the recipe.
I will try to improve on this method and try other types of bread but I cannot promise as I have not made any bread for a month, at least. Will let you know when I do.
This article on how to make homemade bread that does not go stale for 9 days was researched and written by Peter Achutha, 14 July 2015.