now that i've become fairly decent at baking bread, I would like some suggestions on bread storage and freezing loaves. How long will a loaf keep in the freezer, and what is the best way to store my bread to maintain freshness? Any takers?

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.

The second loaf was a 100% whole wheat sample loaf from Beth Hensperger's bread machine book.  My husband liked this loaf the best.  I used the dark setting on my machine and it got a really thick dark crust.  I did notice that the dough wasn't smoothly baked as it had a funny nodule protruding out of it and some folds on the underside.  I think this means I should've added more liquid (the recipe called for milk).  Yes?

My question for the day is this:  I've been told that fresh homemade bread is only good for 2-3 days and then it looses it's - well - freshness?  I was wondering if anyone had any tricks to extend the freshness of a loaf.  I simply don't think I have the time to bake bread every 2-3 days.

Has anyone had any luck with freezing bread?  Does it still come out of the freezer tasting good?

What about making enough dough for 2 loaves, baking one loaf, and storing the rest of the dough in the freezer or refrigerator?  I that possible?

Oh! and if anyone lives in North Carolina and is willing to give a bread baking lesson give me a shout.  I'm still not certain what good dough should feel/look like and seeing an experienced baker work either baking by hand or machine would sure be helpful.

Thanks for ideas.

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.................

-Susie

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