Baking Tips: Storing Bread!

I have told you a million times how clueless I am at baking bread- I’ve pleading with Ian from the Baking Chin to move down to Texas and make my bread, especially his Pain de Campagne… But since he’s in Indonesia helping open a Patisserie, I’m stuck with his videos and forced to pester him with questions at every opportunity. Including this week’s tip!

The right way to Store Bread! You’ve gone to all that work to make a homemade loaf of bread and now you want it to stay as amazing as possible, for as long as possible! Here’s what Ian told me- uncut bread can be kept just hanging out on the counter top. It will help keep the crust crunchy! You should have seen his apartment when we were in Paris- the shelves were lined with baked bread. Once you’ve cut into it, DO NOT store it in the refrigerator, this will dry it out, and quickly! If it’s a hard crust, turn the cut side down on a cutting board and keep at room temperature. The crust will help protect the chewy interior. A softer crust, throw it in a bag and keep it out- no refrigeration here!

How long will it keep? Not very long! Around four days is normal for a sandwich bread. So eat it quick (but will that really be a problem?)! Use the stale ends for bread crumbs, croutons, garlic/herb crostini…

 

I want your baking tips! Have one? Email me, or post it in the comments. I’d love to do a post on it!



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