Bread Storage Thread

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strikingtwice's picture
strikingtwice
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Joined: 2011-05-19 07:33
Bread Storage Thread

Hey everyone. What do you all do for storing homemade bread? I have been wrapping in wax paper and storing in brown paper bags. It holds fairly well for a couple days. I haven't wanted to use plastic because it makes the bread chewy. Refrigeration affects the flavor because the bread absorbs other stuff in the fridge. I'm not above using a SIMPLE additive, nothing too crazy, but just to make it hold for some additional time.

I'm using lahey's bread method and his recommended storage. In an email before Jacob mentioned lecithin to retain some of the moisture. Love to get a discussion going.

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Zalbar
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Joined: 2011-05-16 06:20

Cut side down on the board for the 3-4 days that it's good, after that it's crouton/breadcrumb time.

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Nina
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Joined: 2011-06-14 08:06

Depending on the bread I'm making, I will add either honey or barley malt (health food store).  They both help to retain moisture in breads so they don't go stale as quickly. 

If I cut into the loaf the day of baking, then I put the cut side down on a wooden cutting board. 

To freeze, I wrap in heavy duty foil and a zip lock with all of the air squeezed out.
Otherwise, you're doing fine!

"People who love to eat are always the best people." -- Julia Child

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