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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Hi Chef Jacob,

My question is, have you seen a difference of adding salt with yeast at the beginning of a machine kneaded bread?

For better than forty years, I have added salt in the beginning of making a yeast bread in a machine kneaded bread to get the salt and yeast spread out through the dough.

In 2007-2008, I did a test of salt and yeast doing a bag test on a plastic bottle using a condom to look for CO2 pressure. One bottle had salt and the other did not not. The salt added seemed to create a little better pressure than without salt but this was only one test.

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Hi Chef Jacob,

I'm thinking of trying to make a more flavorful, more tangy starter. 

I'm thinking of using Bread flour, WW flour and some Rye flour... 50/25/25% - 100% hydration. 

Does that mix seem correct to you. I figured I would start it at room temperature and then after it gets active I would move it to the fridge to get more acidic acid in it. Am I on the right track? Is that too much Rye flour? 

Thanks for your input/help...

Wartface

 

 

 

 

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Hi Chef Jacob,

If you would, please look over my shoulder and see if you can see any really big mistakes. Thanks!

I want to make a carbonated CO2 distilled water solution (3 volumes of dissolved CO2) with alcohol and salt for a AP flour and rice flour mix for a deep fry batter.

My theory is the carbonic acid, alcohol and salt will interfere with the spring action of the AP flour gluten and break the gluten into small stands. The dissolved CO2 will expand when the batter hits the oil for a light crust.

Comments: 2

Here is an interesting photo that I have interest in:

On the left is a 50:50 mix of canola oil and stove top clarified butter, like Chef Jacob mixes, which I really like. On the right is Glee which is what India likes makes.

The left mixture of oil on the left was used to check the oven temperature at 250 degrees F with a temperature transmitter.. The right is a picture of an oven safe kettle with the butter to kill two birds with one stone, so to speak.

Comments: 4

I have been amazed at how nice Mucho does his beef brisket and the bark on the meat.

I used to do that but changed processes but what changed, what am I doing different today? I bought an electric smoker for convenience. So what is the difference between wood in an electric and wood in a wood or charcoal smoker?

Comments: 1