Is there anything I can add to a standard no-knead bread recipe to allow the bread to stay softer for longer? Bread baked the night before, while still edible, is not as pliable the next midday.
I currently use bread flour, yeast, salt and water but was thinking of adding milk, butter or eggs. If there is a single food additive I can add I would consider this, but I don't want to adulterate the recipe too much.
Best Answer
Ken Forkish's Flour, Water, Salt, Yeast has a brief note on storing baked bread (page 77).
I propose sourdough starter as an additive that should almost double the life of your bread. Unlike the fatty enriching agents you suggest, using a sourdough starter should minimally impact the type of loaf you are baking. The process for making sourdough bread is quite similar to the "no-knead" method you are familiar with, and the result is similar, albeit with a more complex flavor. The downside, of course, is the work involved in maintaining a starter.
With respect to using a plastic bag, I usually split the difference: I store the bread uncovered for the first day to enjoy the crunch of the crust, and move it to plastic after to keep it moist. Do make sure the bread is completely cool before putting it in plastic.
I would also encourage you to embrace stale bread as a wonderful ingredient. When I bake, I count on a portion of the bread going stale, and use it for toast, croutons, french toast, stuffing, panzanella, or bread pudding.