Hello BDL, Colin,
Thanks for reviewing my method and my issue. I beleive that you guys asked some very good questions and had some really good comments.
Colin's comment of the bread good for same day use as soon as the bread is out of the oven and stale the next day is very right. When i taste the bread the same day just after I cut, the bread is so soft and so good to taste that you don't get in store bought breads.
But after a day or two, the bread is dry and not that soft. I wonder what the store bought breads or restaurants have in their recipe to have the breads soft even after the bread is kept out for a few days.
I did the window pane test just this last time and the bread this time was a little bit better but I still am not satisfied. But you had a good question of what do I do after baking. Last time I also mixed 2 flours. 2 cups of bread flour with 2 cups of all purpose flour. It doesn't rise as much as bread flour.
After baking I take the bread out of the oven. I don't take the bread out of the bread making pan. Keep it in the pan at room temp for about 2-3 hours before I start to cut. Once I cut the bread, I store the bread in a 1 gallon storage bag, tie it up & keep it outside at room temp. After about a couple of days outside, I shift it to inside the fridge.
Few things that I am planning to try is BDL's suggestion of adding only half the water needed, Colin's comment to add some kind of fat as suggested Milk/Butter. I am also planning to proof for longer than the 2 hours. I am planning to mix all the dough for a loaf in a mixer and then place it in the fridge over night. Allow it to rise the next day and bake. See how it pans out.