Bread is too moist in a humid climate

I live in Florida, it's extremely humid here. Store bought bread and home made (bread machine) bread is always too moist for our liking.

I've read on the internet to never keep bread in the refrigerator because it will make it get stale more quickly.

I'm wondering if this might actually help our situation. What do you think, will it dry out the bread somewhat?

Do you have any suggestions? I bought a linen bread bag, which was a mistake, as the bread got stale within one day (because it was sliced I guess).

Thanks in advance!

bread storage-method

Best Answer

Flour-free breads are, in my experience, very hydroscopic: they absorb water from the air even faster than regular bread. However, since the bread you're using is presliced, there's a simple solution: store the bread in the freezer. Just separate the slices (so that you can pull them apart after it's frozen), and put it in a ziplock freezer bag.

This does mean that you'll need to toast, or at least thaw, the bread before using it. However, I've found that freezing bread results in less of a "stale" flavor than refrigerating it.

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Quick Answer about "Bread is too moist in a humid climate"

To counteract the added moisture in the air, you can try reducing the amount of water the recipe calls for. Reduce your water by ten percent. Add a tablespoon at a time if the consistency is too dry.

Why is my bread too moist?

This is because the steam that was trapped inside while baking still needs to escape. This "sweating" will make the crust softer at first but will harden up again after it is fully cooled. If you cannot wait until the bread is fully cooled, then just be prepared for a damp crumb.

Does high humidity affect bread making?

Dough fermentation rooms require relative humidity levels of at least 75 percent. Proofers have relative humidity levels of at least 80 percent to prevent skins from forming on the dough during the final proofing stages. In general, with the lower humidity, the crustier bread becomes as it bakes.

What happens to bread in humidity?

When humidity levels are higher, baking times are longer because moisture evaporation and gluten coagulation in the crust slow. Arid conditions can cause goods to over-bake, making them too tough.

Does humidity affect dough hydration?

The higher the humidity, the more water the flour will absorb from the air, thus increasing the hydration. You may therefore have to lower the hydration if you live in a very humid place. Likewise, low humidity will decrease hydration, so you may want to add more water to the dough if you live in a dry place.

The 7 Most Common Breadmaking Mistakes You’re Probably Making

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