I had been making bread reliably for a few years until we moved (from Sweden to Austria) six months ago. Suddenly, any loaf I make rots within a few days in the bread bin. Specifically, it goes soft and moist in the centre (the crust stays fine) and it starts to smell like rotting grapes.
I have tried:
- Swapping the flour. I have tried various kinds and qualities.
- Swapping the yeast (I use instant yeast)
- Baking longer (at 230°C)
- Changing the bread bin for a large tupperware with the lid very loose. In Sweden I did not have a bread bin, so I kept bread in a plastic bag, but we never had rotten bread.
- Making sure the bread is completely cool before placing in the bread bin.
Can anyone suggest where I might be going wrong?