Help keep my bread fresh!
So about last November, I swore off commercially produced bread and started only making my own, suspicious of ingredients and in an effort to be more thrifty. It's been wonderful -- the smell of fresh bread baking is incentive enough. I make mostly bread for lunch sandwiches, a combo of wheat and white bread flour, agave nectar, olive oil, water, yeast, and salt. I usually enhance it with some ground flaxseed and vital gluten.
However, I've had a tricky problem. The reason I avoid store-bought bread is primarily because of preservatives, but darn, they do serve a purpose. I store my bread in a plastic Zip-loc bag once cooled, and it only seems to last for a couple of days, max.
Has anyone had any luck keeping bread fresh longer? A storage contraption or method that is exceptionally air-tight? A secret (natural) ingredient that gives you a few extra days with your lovingly made loaf?
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14 Comments:
Recently I found Debbie Meyer's Greenbags which have extended the life of our produce for literally weeks.....now she has expanded her line to include cheese, cold cut, and BREAD bags, we love them. I can now get at least a week EASY out of fresh bread when before I had the same problem as you.
You can find the bags on hsn, and places like bed, bath, and beyond. They really do work, and the bread bags are 12 for $10, the GreenBags 20 for $10, can't remember the other amounts.
bobcatsteph3 at 11:48AM on 05/22/08
We have the same problem. Basically we make small enough loaves that my wife and I will be able to finish them in a few days. We make bread probably twice a week which is very easy with the machine we bought.
bobbob at 11:49AM on 05/22/08
bobcatsteph3 - I always thought those infomercials were a scam! I'll have to grab some!
It might depend on what you use the bread for and maybe what kind;
but sometimes I freeze my tortilla wraps and 'you-bake' french crusty bread in the freezer?
hungrychristel at 12:00PM on 05/22/08
I find that bread lasts a bit longer if stored in a paper bag in the fridge door. Storing bread in airtight bags seems to be a sure-fire way for generating mold. I suspect that it has a lot to do with trapped humidity and a mostly anaerobic environment. Paper bags work fine for me, although the outside gets a little crunchy after the fifth or sixth day.
jenilowrance at 12:18PM on 05/22/08
I have found that a covered glass cake plate keeps the bread fresh longer than bags. Once the bread is cool, I put it in the cake plate and keep it covered. It's usually good for up to 5 days.
cajunnan at 12:23PM on 05/22/08
I've been making rolls instead of loaves (I am probably just imagining, but I think they stay soft a little longer - instead of getting crumbly) and storing them in old commercial bread bags. Also, I freeze half the batch, so I've got a work week of sandwich rolls out at a time. (I freeze them in the bread bags too, and they seem to be coming back from it fine.)
ansate at 12:25PM on 05/22/08
I'm going to echo the others who've suggested using paper bags instead of plastic bags. This means that you will (most likely) not get mold, and that as it naturally dries out it will be an even better candidate for cutting into cubes and making croutons! I've honestly had a lot of luck adjusting what I expect from my bread, rather than expecting the same sandwich on day #5.
Also, since you've specifically asked for secret natural ingredients, try rosemary or garlic. There are more herbs that have an effect similar to the rosemary, but I've forgotten them at the moment. This is a rich area for research, if you're so inclined!
scornell at 2:06PM on 05/22/08
I am with you on the bake your own bandwagon (the store loaves have WAY too many artificial ingredients). If I make normal bread around our house it is wolfed down immediately by my 18 year old... however, if I make something that is truly yummy (rosemary bread, rye, or - my favorite- seven grain) I found that measures had to be taken to preserve the bread. I have tried all the above to no avail. The green bags are great for produce but not so much for bread (imho). The best solution I found was to slice the bread and place whatever amount you wish into a zip top freezer bag. Then... freeze it! Since it is sliced and loosely packed (I use the gallon size bags and only place a few slices in each bag) the bread thaws quickly and stays super fresh. Enjoy!
sbelle at 2:40PM on 05/22/08
For the first day, I don't put it in anything, even after it's sliced; I just put the cut end down on a plate or smooth cutting board. This may even go for a second day. After that, it's a paper bag, set over the bread that's still cut-end down on the plate. I'll have to try the bags; my stepdaughter gave me a couple.
lemons at 3:24PM on 05/22/08
I agree with sbelle. Almost all bread freezes. I make bread about once a week, and since it's just me consuming it...I freeze my loaves after they cool and after I slice them. Then, as I need it, I'll pop the slices into the oven for a heat through or toast. If you don't like toasted bread you can protect it in aluminum foil. But I can't eat bread without it being toasted, so it's perfect! It's a good idea to pack it loosely as sbelle said, because sometimes the slices will break if you try and pry them apart. Happy breading!
fromageface at 4:59PM on 05/22/08
We've stored our bread in the refrigerator to keep it lasting longer...but I wouldn't call it "keeping it fresh." Rather it keeps it from getting moldy as fast. That's all I got!
Hillary
Chew on That
Chew on That at 6:36PM on 05/22/08
I have to disagree on the refrigerator to store bread .... it goes stale faster when refrigerated since the fridge dehydrates it. If you cannot use it the day it is baked, or the next, wrap it tightly and freeze it, in portions is best. Defrost it in its wrappings as you need it. Warming whole or half loaves in the oven (wrapped in foil) will refresh it. For overnight storage, I have found that a clean dishtowel works moderately well. Or wrap it in aluminum foil -- but that will soften the crust a bit.
I asked a similar question a while ago on another blog with many French readers. The consensus there was to turn the loaf cut side down on a plate and leave it or freeze it.
One contributor there said that in France that putting one's bread upside down is bad luck. She added that in olden days the only person who put his bread upside down was the executioner. No reports on sideways, although I speculated that it might mean just so-so luck. She added that in olden days the only person who put his bread upside down was the executioner.
kjgibson at 7:21PM on 05/22/08
I read this on the bag of some artisan bread I bought once, and have been applying the same method to my homemade bread ever since, with pretty good results:
Store it with the cut end down on a wooden cutting board, and wrap up the top and sides with a cloth dampened with a bit of water. Add a few more drops of water to the top of the cloth each evening. It definitely seems to help extend the life of the bread-- just don't use too much water-- it should be just barely damp, or your crust will go soft.
Tactful_Cactus at 5:24PM on 05/23/08
I sell home-baked bread...this year, I switched to micro-perf bags and have had better success and great feedback from my customers.
For our home use - which is usually batch-balances or leftovers from the markets...
Slice it & freeze it. Make sure the bread is absolutely cool before you place in a bag. And, leaving cut side down on the cutting board (because you have to eat that heel hot out of the oven) overnight is a great tip also.
thewrighttaste at 4:59AM on 06/07/08