100% Rye Bread and Storing
So I know that we "cure" this loaf for 24-48 hours before slicing and I can certainly freeze sections of the loaf wrapped well but what is the best way to keep at room temp? Just keep in the tea towel? Or should it be wrapped in plastic at this point? Or in a paper bag? All comments/suggestions are welcome. My guess is wrapped in plastic but lets see what you all have to say. And on a further note how long can I expect a 100% whole rye made with rye sour and no commercial yeast to last at room temp? This is a lean bread with no fat at all. Salt is roughly 2% and the only additions are currants and sunflower seeds.