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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The last four weeks, all but one of my loaves of "English-Muffin" Bread have turned out like this:

Prior to that, I hadn't had any trouble and I have not (knowingly) changed any ingredients, procedures or equipment. 

Why is this happening and how can I prevent it? Thanks. 

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When I was in Honduras and had made a side trip to Guatemala, I found a coffee jelly/jam that I eventually used for a new recipe I developed. Now that I'm back in the States, I can't get that jelly any more, so I have been looking into making some myself. 

Comments: 7

I've been developing a seeded multigrain sourdough loaf with considerable success, if I do say so myself.

I'm interested in putting this on a firm mathematical footing in terms of baker's percentage.

In addition to bread flour, whole wheat flour, and rye flour, I'm using pumpkin seeds, flax seeds, sesame seeds, cracked wheat, and medium cornmeal.

So do I add grams of the "extras" as I calculate hydration? Perhaps I count the cornmeal and the cracked wheat but not the whole seeds?

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I'm happy with my sourdough rye, but my wife would perfer a less dense version, something more deli like.  She also, however, wants not to reduce the rye-ness.

I'm using 1 part Hodgson Mill whole grain rye flour to 2 parts major brand wheat bread flour..  It's at 65 percent hydration.

So what might I do assuming that I don't want to change the rye/wheat proportion?  I figure that proofing schedule, handling, or hydration could be variables worth looking at  But there's also oven temperature and how long the loaf's under cover that might have an effect.

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I wasn't sure which bread forum to ask this in. What I'm looking for, or interested in creating is a list of common ingredients used in various bread, expressed as range of bakers percentages used.

I know it could be be almost any percentage I would like depending on my personal taste. I'm just talking in general, a percentage range for fats, sugar, eggs, potato flakes, dried milk, cocoa etc. that you would find in in various breads.

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