Mould Growth

[bakerboy]

I have a problem with mould growth on my bread, it used to be ok but now after 3 days I get a "layer" of mould on the surface of the crust, not full on mould just a layer, almost like a thin skin, any ideas why it has changed?
Thanks

[Emma]

Try keeping the bread somewhere cooler, heat and damp are bad. Some bakeries add a small (1tsp) of vinegar as a natural preservative but be careful not to overdo it, I have also heard of people changing the flour type and this has led to longer lasting loaves.

[amcoleman]

I agree, you must keep the bread in a cool place but not the fridge as this spoils the bread's taste and texture (although in the heat of the summer I usually have to store my bread in the fridge). Also, make sure that the bread is completely cold before bagging and storing.

[danksshady]

thanks for the tips I have the same problem - I think I am bagging my bread too soon

[ashgray2]

How putting it in your refrigerator? Not just in the refrigerator, put it into the freezer are!
That will control the mould growth, Just don't turn off your refrigerator!


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[bob]

You shouldn't really keep bread in the fridge, it tends to get a stale texture, however i guess in hot weather its better than green mould!
I think Emma once mentioned that large bakeries add a small amount of vinegar to control the mould, I'll have to try that one day, maybe a teaspoon at a time!