Hello All.
I tried two breads this weekend with fairly good results. The first one I made using Peter Reinhart's formula for whole wheat sandwich bread. I may need to try that one again. I didn't get a very good oven spring. I tried it as a freestanding loaf, but think I'll put it in a loaf pan next time. The freestanding loaf kind of spread out too much during the final rise.
I'd like to be able to store my bread for a few days without putting it in plastic and not just leaving out on the counter face down. Could someone suggest the type of baker's bag I've seen referred to in some discussions on bread storage?
I thought - perhaps - I'd make one. Put a little monogram or embroidery on it letting the troops (family) know that it's specifically for my bread.
I'm just not sure what type of cloth. lightweight Muslin perhaps? If it worked out - then maybe I could personalize them and sell them to subsidize my bread habit.................
Can anyone advise on what the best way to store a braided challah or other softer bread? I'm planning on baking it tomorrow (Tuesday) but would like it to still be edible on Christmas morning (Thursday). I'm usually a sourdough baker and 2-3 days is no trouble for most of my loafs.
I was just on King Arthur's Flour site and for anyone who's interested, they have their nice storage bags for boules, medium and bagette loaves on sale for half price. They're usually 9.95 for 30 or 35 and they're on sale for 4.49 or 4.99. I've ordered some and will let you know how the quality is.
Trish
