1, the bread dried the next day only because the water in the bread evaporated and the bread was aging, which is a very normal physical phenomenon. Bread begins to age as soon as it comes out of the oven, and it should be sealed immediately after cooling to slow down the evaporation of water and delay the aging process of bread.

2. The bread in the bakery is still soft after being sold for several days, because the improver is added, and baking at home is for health. It is best not to touch this kind of thing.

3. In practice, Tang Zhong, scalded seeds, medium seeds, ice seeds and old noodles will be used to increase the water absorption of flour and enhance the water-retaining function of bread, thus delaying the aging process of bread. According to the experience, the effect of refrigeration is the best (i.e. 17 hour refrigeration). Not only is the finished bread very soft and delicious, but it will not harden after at least 3 days.

However, the best way to bake at home is to eat bread as soon as possible after it cools down. If you really can't finish eating, the bread without stuffing can be frozen directly. Bake in the oven for 150 degrees 10 minutes before eating, and it will be as soft as when it was just baked. Personally, I don't advocate refrigerated bread, because the refrigerator itself is a big dehydrator, which has little effect on delaying bread aging.