Can anyone tell me why my bread is getting wet? I have it on my counter in a wooden bread box sealed, it still gets soggy, pretty nasty?

You mentioned you have a sealed bread box, a sealed bread box is not a good idea as the bread sweats and becomes soggy, my bread box had vents on the sides to allow air to pass through it, the temperature was kept stable with my room temp and the bread didn’t sweat. I'm going to go out on a limb here with a thought that your keeping your breadbox above or near your dishwasher, I once had a bread box and kept it on the counter just like in the cook book picture. Unfortunately it was above the dishwasher, our bread became moldy fast and often the French loaf became soggy, I didn’t have the bread box too much longer after I discovered it was really meant for home baked breads only, also people from days old kept their breads wrapped in a cotton baking cloth or towel as we call them in today’s world.

Storing bread is not that hard, though you may need to experiment a little with the techniques mentioned here, to reach optimum crunch and taste Bread will stale fast if kept at the wrong temperature, it will also mold if kept to moist. Here is a few tips on how to keep your bread at the most palatable consistency. A: DO!

Keep you bread at room temp around 20ºC / 68ºF, don’t leave it where the sun can heat it up and dry it out. Sunlight can also increase the speed at which bread will mold. B: Don't put bread in the refrigerator.

Putting bread in the fridge is a bad idea, bread scientists did a study on bread and have found that the moisture levels are drastically reduced by the chilling effect of the fridge, also the bread will become stale after only a couple of days. This whole process is called “retrogradation” en.wikipedia.org/wiki/Retrogradation_(st...) In simple terms the starch in the bread becomes a crystal and no long has elasticity. C: CHOICES!

There are many thoughts as to what to put your bread in, Paper or Plastic. Packaging can be as important as whether to use rye, white, or wheat on a Ruben, we all know its rye or nothing. Store bought ‘sliced bread’ should be kept in its original plastic bag, it has preservatives to prevent mildewing / mold, Artisan bread should be kept in paper bags as it keeps the crust crispy and fresh.

Crusty style breads will become soggy in a plastic bag, avoid this with home style breads as well when keeping home style bread you should cover the cut end with plastic to prevent moisture from escaping. DO NOT place home baked bread in plastic bags, the only reason you should place your home baked bread into a plastic bag is if you have sliced the whole loaf, then it must be put in plastic to prevent it from drying out completely. D: FREEZING!

When making large quantities of bread or when you’ve made a score at the local bakery you can freeze the bread for future use, if you are planning a future gathering or just bake in bulk and need to keep your freshly baked bread until you need it. To keep the bread for about 2 months Wrap the bread snugly in plastic to remove all air from around the bread and keep the moisture inside the bread as it freezes, if you wish to keep it for longer periods 3-6 months then an additional wrap in foil will prevent freezer burn and yield a long and frozen lifespan. E: Thawing!

When removing your bread from the freezer, allow it to come to room temperature before you unwrap it. If removed early and aloud to thaw uncovered it will become soggy and won't slice well, it has the tendency to squish before the knife can cut through the crust. In dryer climates the bread will dry out before it becomes full thawed, at which point the bread will be ruined and can best be used as pigeon food.

If you unwrap the loaf and let it thaw with out covering you may throw it into the oven for a few minutes 3-5 @ 350 F until crispy, DO NOT let it brown more than when it was first baked. F: TIPS: 1: Cover freshly baked bread, it will remain fresh for hours or until it is consumed that evening. This should be done for all breads, biscuits, and scones.2: loaf bread will freeze better than biscuits, buns, or scones.3: it is important you leave the end cut to help seal the loaf from dehydration.4: breads that are made with fats and fruit sugars keep longer, for example bread products made with olive oil, eggs, butter, vegetable oils, and heavy sugars.5: in the attempt at putting home bake breads in plastic allow it to become fully cooled before you place it into a plastic storage container.

I hope this helps………….

You will need to let it sit out for a while as moisture escapes from the bread. I usually wrap mine in a kitchen towel for a day before packaging. If not, it might be too humid in your climate to leave it out.

Try keeping it in the fridge. If you still want to keep it out of the fridge and in an enclosed space, you could try keeping next to a bone-dry sponge so the moisture will go into that instead of the bread.

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