Storing Homemade Bread.
You’ve
made that perfect loaf. It’s so delicious and soft and moist and you’d like to
keep it that way. Here’s how.
First
off, you will want to cool it completely.
It can’t even be the least bit warm when you package it up or you will risk either making the
surface of the bread wet or providing the perfect environment for mold to grow.
So, the first order of business is to let the loaf (or muffins, or rolls, or
whatever you have) cool at room temperature on a rack. Have fun keeping people
from cutting into it during this time!!
Now, there are a few options when it comes to actually
wrapping up your bread.
Paper
This is uncommon, but it can work. It deters mold growth, but
long-term, your bread may dry out a little bit if it is cut into. It is also harder
to continually open and effectively close a paper-wrapped loaf. But even
taped-together wax paper or plastic-lined paper will work. It is a beautifully
rustic and charming way to wrap bread. Also, with breads that are supposed to
be crusty, a paper sack is the very best way to store them.
Foil
This is an option, but not a great one. It is only really effective when you first
wrap the bread in a paper towel. It doesn’t allow for much breathing, and it can
leave metallic stains on your bread’s crust. But it can work in a pinch, and it
is easy to wrap and un-wrap bread that has been preserved in this manner.
Plastic
This is a very popular practice, and is very sustainable as a
plastic bag can be rinsed out, dried, and used again. But it is still a good idea to
still wrap even cool bread in a paper towel before sealing it up in a plastic
bag or even in plastic wrap. Moisture control is the biggest concern of any
bread wrapping procedure, and homemade bread is even a larger problem when it comes to wrapping with plastic. If you do store your bread in a plastic bag, be sure
to press out all the air before sealing it and if you wrap it in plastic wrap,
be sure that there is no room for air between the plastic and the crust of the
bread. This way also may not be a good option for sourdough breads.
Breadboxes
A good old fashioned bread box is the best option, but may
not be the smart option for a smaller budget. Also, you can’t store bread in a
breadbox unwrapped for longer than one, maybe one and a half weeks. This is a
great option for the busy house that consumes a lot of bread. Easy acess, and
no soggy or excessively dry bread. You will have to choose a nice-quality
breadbox that is a good candidate for unwrapped, homemade bread storage. This
means it must seal well when the door is closed and be easily cleaned. Some
breadboxes these days are merely pretty ways of storing store-bought loaves,
and therefore do not have the characteristics that make a breadbox a good place
for airtight bread storage. Ceramic breadboxes are said to be superior because
they stay cool, breathe well and hold the perfect amount of moisture. Wooden
and metal models will work, too, but pick a strategic location in your kitchen
for your breadbox. Somewhere out of the direct sunlight, away from drafts, and
away from other cooking smells and spills.
You can also freeze bread for long term storage, but again
moisture control is key because you may end up with a very soggy loaf of
defrosted bread if not enough attention is paid.
You can freeze a loaf of bread sliced or unsliced, very
little difference has been found between the two practices. With both you will
want to purchase high-quality freezer bags and press as much air out of the bag
when you initially seal it and whenever you open and close the bag afterwards.
With a sliced loaf you can defrost just how many slices of bread you think you
will need and then seal and replace the remaining slices in the freezer.
Defrost bread, loaves or slices, in the refrigerator.
So, in any practice of storing bread the highest concern is
moisture. Wrapping the bread in a paper towel before sealing it away or merely
placing a folded up paper towel in a bag or sack will help to absorb any excess
moisture. If mold does develop in a small area, and it is white or green in
color, you can just carefully cut it away with a small piece of the surrounding bread.
Black molded bread should be tossed out immediately.
Hope this was helpful.
Until Next Time,
Tracy M.
Hope this was helpful.
Until Next Time,
Tracy M.
Very good information - thank you. Your loaf of bread has the prettiest heart in the center!
ReplyDeleteThe best way I've found is to use this:
ReplyDeletehttp://www.kingarthurflour.com/shop/items/expandable-bread-keeper
I read this post last week & ran out of plastic bags yesterday, so I tried the paper. I just slipped the loaf into a brown lunch bag (tight fit), secured it w/ a clothespin & after surveying it, sprayed it w/ some cooking spray to prevent drying. We go through bread pretty quick, so I think we'll beat the elements.
ReplyDelete