I have baked this recipe (King Arthur Classic Sandwich Bread) every day for the last 20 days. I haven’t had the “staleness” issues you mentioned. I am at my parents’ place every day and use their toaster oven so I don’t have to heat up the whole house. My first three attempts were crumbly and biscuit-y. Then I found 25 lbs of KA flour at Costco (my Costco never carried KA flour before). I kept making at least one loaf everyday – some days like yesterday I make a double batch – and now it looks like this:
I even kneaded it by hand once to show my mom how resting dough can shorten kneading times. It comes out better with instant yeast than active dry. These days I can’t be snobby, I use whatever yeast I can find. My instant ran out yesterday and I found some active dry again, so I’m excited to play with it and see if I can tweak it to get similar results with active dry.
