Bread started to develop spots after less than a day, is it mold? How do I prevent it?
I was baking some breads last night to sell to some friends and coworkers who were interested. This isn't my first time making bread but I am definitely still new and feeling my way through it.
I baked four loaves of white bread using this recipe: https://preppykitchen.com/white-bread/#recipe
I made two loaves with half milk and half water, the other two with completely water. Both batches had a quarter tsp more kosher salt in the dough, a basting of melted butter at the end, and a sprinkle of finishing salt at the end. They were also baked with a pan of water in the oven to make it steamy. Other than those changes, I followed the recipe to a tee.
After baking, I probed them at 190°F+, let them cool slightly and then took them out of the pans to cool completely. I wrapped the two made with just water, and I accidentally overproofed the two with half milk so I kept those for myself in a sealed plastic container.
The loaves looked fine last night and fine this morning when I took a slice for myself. I sealed the container back up and they all sat on the counter. I read that storing them in the fridge makes them go bad faster so I've avoided that and stored all my other loaves before this on the counter too.
I made foccacia at the same time and got the same kind of white, pale dots.
The dots are slightly moist, mostly appear only on the top, though some are on sides, but they aren't fuzzy. I don't notice any other smell besides fresh buttery bread, nothing like dirt or funk.
My only thought besides the immediate fear of mold is that the salt garnish drew out moisture from the bread and led to the spot like effect. It's only been a day and all the breads were sealed closely after cooling, it's been very hot and pretty dry for my area but the breads were kept in AC, in a dark kitchen with no windows around,and no moisture besides what it was wrapped in.
Thanks for any ideas.