Cooking For Engineers

[Maxwar]

I have recently started using the "no knead-dutch oven" technique as written in the New York Times. I have also tried the "Cooks Illustrated" version. At first cut, the crust is absolutely perfect. A few hours later, regardless of how it is wrapped, the crust is a limp wreck. Any suggestions, other than dump the unused portion, would be appreciated.

[Dilbert]

>> A few hours later, regardless of how it is wrapped, the crust is a limp wreck.<<

my first reaction is when are you "wrapping" it and WHY?

if the loaf has not thoroughly cooled and you enclose it in anything, the escaping moisture will make the crust go all soggy....

can you expand a bit on what you are doing for "wrapping" ?

[Maxwar]

By wrapping, I refer to either plastic wrap, foil or simply placing in a plastic breadbox. All of the above have been tried approximately four hours after baking had finished and some of the bread used.

[Dilbert]

.... four hours

I suspect that's the issue - try minimum 8 hr cool down before storage.

I normally put the cut side down on a small board and cover with a cotton towel - that's good for two days. another option is a plain brown non-waxed / non-coated paper bag.

does the bread box have holes for circulation? if it is totally sealed, that's not a an especially good design.

[GaryProtein]

Fancy breads and baguettes are typically sold either in an open ended paper bag or perforated plastic bags to allow air to circulate and prevent moisture buildup inside the wrapper that would make the crust soggy.

There's probably nothing wrong with your recipe or baking, it's a storage problem.