I don't want to spend money on parchment paper, plastic wrap, plastic bags, and tin foil, only to throw them away after one use. It's a matter of frugality + wanting to be environmentally responsible.
I used to save the plastic bags from the supermarket and wash and re-use them as long as possible before they fell apart. However, the supermarkets are using thinner, sleazier bags, AND I've recently learned that my old freezing method (put the loaf in a bag and freeze it) was inadequate. I'm wrapping the loaves in tin foil and then putting them in heavier plastic bags. When they're needed, I let them thaw, heat them in a 375 degree oven ... and then throw away the tin foil. Which hurts.The bread is better (moister) but I've wasted the aluminum and the energy it took to make it.
I've also been experimenting with retarding bread dough, which seems to require lavish use of plastic wrap to cover bowls. The wrap then has to be thrown away.
I was recently given some Peter Reinhart bread books. Many of the recipes call for parchment paper ... which I resist using. Another use-once, throw-away item.
Are there any bakers out there who can advise me on environmentally-sound baking? I would like to bake using only reusable equipment.