Bread dudes, how do you store your breads? Is there some kind of magic bread box?
It’s just me and I don’t gorge on bread so a loaf lasts a long time. On the counter it dries out in a paper bag or molds in plastic. Doesn’t get moldy in the fridge but seems to lose its taste quickly and again dries out unless in plastic. Freezing works but again becomes tasteless.
Never store bread in the fridge. It goes stale faster. It’s either counter, and eat it fast enough, or freeze it.
Bummer. That’s consistent with my experience. Toasting and pb&j make it ok even if slightly stale. I’ll look for other ways to use it up quicker. Thanks.
There are ways to use up stale bread. There aren’t as many ways to use up moldy bread. If I don’t have freezer space, I know what I’m doing to make bread last longer.
Thanks! Going to give the #1 seller a try. Not attractive but cheap and design makes sense to me.
Key must be letting in the right amount of air. In paper bags the bread dries out too fast. In plastic the bread gets a little sweaty and molds. I haven’t tried the waxy kind of paper bags. Maybe those would be better. Or I could just eat more bread. Make croutons or bread pudding or something.
If it’s a crusty loaf, just put it on the breadboard cut side down. It’ll keep for a couple of days just fine. If your loaves last you like 3+ days, make smaller loaves imo.
Thanks, that’s probably part of the solution. A 9"x5" loaf lasts at least a week. I just don’t eat that much bread. It’s too warm to bake very often but I’ll get a mini pan.
Grunch. Does somebody have a good recipe for bread rolls? I’m making hamburgers tomorrow and we’ve just gone into another lockdown so I would prefer not to have to go to the shops.
Cool. Are they easy to make? I have experience baking bread but I have never tried rolls before.
Yep pretty easy. Rolll vs. Bread is just a shaping difference.
Excellent. I’ll post pics even if i fail spectacularly!
Ok I am going with another recipe as I don’t have eggs or bread flour.
I ran out! Don’t really want to go out during a lockdown for bread flour. Plus I have a heap of flour I need to use up. You can still make decent bread with normal flour.
So my experience with the plastic vented bread box I got is inconclusive so far for the pretty gross reason that I tried it with banana bread and found it attracted fruit flies or gnats that are infesting my houseplants. Makes a good trap but I tossed the bread when I saw that. Nasty. Maybe it’s ok on the counter with the vents completely closed.
Onward and upward… Can I get a recommendation for a simple whole wheat loaf for my pb&j?
Both 80AP : 15WW : 5 rye at 70% hydration. Left is 450g flour, right is 500g. Bulk ferment and then fridge overnight before shaping and putting in to pans the next day and letting it fully rise before baking.
Just used a lid on the left, no lid on the right.
Pan loafs don’t taste as good as batards, but so much easier to make and crumb is so much better for sandwiches. But crust is not as nice, and open crumb is just better. I usually really lightly toast these for like a minute and then they’re good. Otherwise I don’t like it that much
Why use a lid? Is there a texture or taste benefit? It looks so odd. 
