Why should/shouldn't I store my bread in the fridge/freezer/breadbox/plastic bag/etc?
I've always stored my bread in a dry, dark cupboard or drawer. I would assume that a bread box would accomplish the same thing. Bread stored this way has generally lasted me 2 weeks before mold even begins to start growing.
Another thing to keep in mind is to keep your bread stored in an airtight fashion. If you don't, you risk your bread drying out quicker.
My experience with keeping bread in the fridge results in faster molding, and dryer bread.
If you take the danish "rugbrød" (I think the closest english version is rye bread)...it gets really hard, dry and dull tasting if you put it in the fridge, though it'll be able to keep of the mold for a while longer.
Storing bread in the freezer you can store for several days and keep it soft.
To eat, remove from the freezer and put in the oven.
The best way to store bread I have found is in a good stone container that is keeps airtight. The stone container keeps the bread away from light and keeps the bread in normal temperature. It also keeps mold away very good, especially when washed every now and then with diluted lemon juice or vinegar.
My favorite place to store bread is in my mouth/tummy :P
On a serious note: we've tried storing it in various places and each seemed to have enough downsides (coupled with how much we enjoy good, fresh bread) that we decided it was worthwhile to just buy and make it more frequently then it was to try to preserve it longer.
The freezer is absolutely the best place to store bread you want to keep for more than a day or two (depending on the bread - baguettes keep fresh for only hours, multi-grain sourdough for much longer). Suck the air out of the bag so it doesn't get frosty, and slice before freezing if you want to use it by the slice. A few seconds in the microwave and the previously-frozen slice will be in very good shape. This won't work as well for something really crusty - the crust will lose it's crunch - but you really can't keep crusty bread long no matter what you do.
Don't keep bread in the refrigerator. It will go stale and get moldy quickly.
Bread in the freezer will stay edible for a long time. Freezing doesn’t much affect the texture of the bread either. The downside is that you have to thaw or toast the bread before you can eat it.
Bread in the refrigerator will keep longer without going stale or moldy. The downside is that the texture of the bread changes when it is refrigerated. I notice it quite a bit, but my wife doesn’t seem to.
Plastic is a good way to keep bread on the counter, but you want to make sure that it is completely cool before wrapping it. If the bread is still warm, the plastic will trap the escaping water vapor and the bread will get soggy.
Warm fresh bread should be allowed to (at least mostly) cool either on the counter or in an open bag. Once it is mostly cool, a paper bag is a good way to keep it if you need to put it in something. Any remaining water that is going to come out of the bread won’t pool up on the bread’s surface like it would while stored in a plastic bag.
For artisan bread, I usually wrap it in aluminum foil and keep it on the counter. I don’t have any reason to believe that this is somehow better than other methods. It goes stale after a couple of days, but if it’s not eaten by then we will toast it or make French toast for breakfast.
Bread goes stale in the fridge as you are storing it at the quickest stealing temperature. The moisture migrates in the starch from alpha to beta cells. You should never store bread in the fridge. Trust me I used to be a baker and it was one of the first things we learned at college in baking technology. The fridge will inhibit mould but pointless if it is stale. You can pop the bread in the oven for short while which will temporarily migrate the moisture back restoring freshness.
I have a large batch of corn bread that's about to go bad, a situation I'd like to salvage by turning it into corn bread pudding. Unfortunately, all of the recipes I can find online start from base ingredients, or corn muffin mix, rather than using completed corn bread as an ingredient. Recipes for bread pudding don't have this problem; they don't expect you to start from flour :) Can I just substitute corn bread for wheat bread in a bread pudding recipe and get palatable results? I'm not at all sure. If not, what would people suggest I do to my corn bread, to turn it into corn bread pudding?
I am interested in making the dense pungent black bread that is traditional in Russia. Recipes for black bread are varied and seem to disagree with one another. Too many of them make spongy, pumpernickel-like loaves which, while good, are not what I'm trying to make. Is Russian black bread always made with a sourdough starter? Some recipes have called for cocoa powder or coffee to darken the loaves as just rye flour will often turn out gray instead of dark dark brown. Are such additives common in traditional black bread recipes? If not how is the dark color obtained?
I love my bread machine. However when the bread is done baking, removing it from the machine breaks the bread where the paddle is. I know the paddle is embedded in the bread and it will break the bread a little. I am looking for ideas on how to prevent it or at least make it smaller. Should I: Remove the paddle before the second rising/the baking? Oil the paddle before I add the ingredients? (tried it, does not work very well) Do something else?
I am currently making Poolish Ciabatta bread from the recipe in Bread Bakers Apprentice. Within the recipe, one of the methods used to shape and work the dough is the "Stretch and Fold" method. Essentially, you stretch the bread until it is a long rectangle and then you fold the two sides down letter style. My question is, does it matter what direction to fold the dough in. Do I have to continue folding in the same direction so the bread dough begin to "line up" the gluten development?
I had recently started baking bread and I have read up a lot on developing a great crust. Generally it involves steam in the oven at the beginning of the baking process, high even heat and etc. I... bread that did not have any fats in it. Does the oil really affect how my crust develops, or do you think its a different factor that gave my bread a better crust. If it is the EVOO, why does it give my bread a better crust.
Most bread recipes give an estimate to how long that bread must bake. However, I find it hard to check whether it's done or not. I don't have a thermometer, and I don't think the toothpick trick works with bread. Is there a way to know if your bread is fully baked?
I have received a few packs of dough mixture for German black bread from a friend (Vollkornbrot, black rye bread). All I have available to make it is a bread maker and a microwave oven (probably known as microwave "grill" function, works with actual heat, not microwaves, but is still no real oven). The bread maker is much too weak to move the heavy dough around, so I have to knead it by hand. That's not a problem though, but I have had very little success actually baking the bread using either the bread maker or the microwave oven. Even after baking the final product remains very heavy
Since all of the sourdough starter-receipes call for "flour", sometimes ryr flour, sometimes what flour, or "regular" flour, can bread flour be used instead, to accommodate a bread machine? I ask because the bread machines call for bread flour, and not regular flour. Is mixing the (regular) flour made sourdough, with the bread flour in the machine problematic? Will bread flour work to make a starter, or must regular flour be used?
I routinely hear that breadcrumbs are added to burgers and meatballs to bind them. For example, see the answers to this question: how to stop meatballs falling apart. On the other hand, I have heard professional chefs say that the bread does not bind the meat. The egg is added to bind, the bread is added as filler. I have never put bread or breadcrumbs in my meatballs or burgers and I don't have problems with them falling apart. I do however, put an egg yolk in and work them long enough that they don't break when pressure is applied. So which is it? Filler, binder or both? If it's a binder
I'm following a recipe from the Artisan Bread in Five Minutes a Day book and want to bake two loaves at the same time. For one loaf, you are supposed to add one cup of water to a container in the oven, which steams the bread while baking. If baking two loaves, do I have to increase the amount of water or should one cup be enough?