Will my loaf dry out overnight?

[RainbowFlower24]

We put bakery bought loaves in Tupperware to stop them drying out and going hard. I've just made my first ever white loaf myself [very proud] and looking forward to trying not it for breakfast. I don't want to put it in Tupperware as not fully cooled but will it dry out if I just leave it on the cooling rack overnight. It's only a little 20cm loaf tin one.

Random not in there - I will definitely be eating it for breakfast

I'd wrap it in a tea towel.

Thanks savoy!

I took a loaf out of the oven at around 6.30pm on Saturday evening and went out to the cinema before it was cold. In fact I left it out all night and there is no problem. The crust prevents it drying out. I wrapped it loosely yesterday morning in a poly bag and that is how I always keep it. It will be perfectly OK until I finish the loaf, probably around Thursday.

4merly* thanks. My loaf was ok but not that great. It was a bit dry and cakey in texture. I think that's because it was my first attempt. Will look at bbc good food for another white loaf recipe to try

This is the easiest white loaf recipe ever

500g bread flour
300 g water
One sachet fast acting dried yeast (7g)
7g salt

Mix ingredients into a dough and knead for 4 minutes, leave for 10 mins with the bowl covering the dough. Knead for another 4 minutes, leave to prove for at least an hour or doubled in size, shape and prove for 45 mins, and bake

costa thanks are those kneading time with a hand mixer with a kneading attachment or by hand? Excuse my lack of knowledge if this is a silly question for more experienced bakers

I do it by hand - it's not worth dirtying the kitchenaid as its so easy!

You can also freeze it after the first prove then take it out the night before to defrost/prove in the fridge ready to bake in the morning

Ok thanks a lot I will try it

googles proving

Just means leave it in the bowl covered with cling film, somewhere warm preferably or just on the worktop. Not too warm though as heat kills the yeast!

Apparently it's called proving as it 'proves' the yeast is working (I may have got that off an episode of bake off )

Sorry - before shape and prove it should say knock back - a quick knead to knock the air holes out of the dough

Right thanks - last question - what is the temperature of the oven?

I bung my loaves into a pre-heated oven at around 240 deg.C, then drop to 200 after around 20 minutes.

Yes, hot oven, at least 220, and give it a bit longer than you think it needs - about 40-45 mins. We forgot a loaf in the oven and it must have had over an hour, it was fine, v nice and crusty