The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


bnom's picture

a time-sensitive question about bread shape and staying power

May 13, 2010 - 9:58am -- bnom

I'm leaving town early tomorrow for a weekend getaway with friends. I've got a batch or sourdough bread rising which I will shape/bake tonight.

My question is: Are there shapes that would hold up better for the weekend?  For example, boules  or batards? Epis or baquettes? Larger v smaller loaves?  I'm particularly interested in the epis question...I've never made them but my sense is they would hold up a little better because they're eaten as rolls not as sliced so would be less likely to dry out.

Really appreciate your input!

sybram's picture

slate baking stones

September 17, 2009 - 6:14am -- sybram

I've just acquired two pieces of slate to use in my ovens for baking bread and pizza.  I'll have them cut to size 14" X 22" today (my ovens are 24" wide).  That will give me an inch + all around.  My question...........Do any of you leave your stones in your oven all the time, or does the repeated expanding and contracting with the heating and cooling lead to their break down?  Also, do the stones impede or alter in a negative way anything else I would cook in the ovens? 

ques2008's picture

OK to store egg wash (1 whole egg mixed with 1 tsp of water) in fridge for 2 days

April 6, 2009 - 4:20pm -- ques2008

I googled my question but I'm not getting the answer I'm looking for.  Must be the way I phrased my question.  But here's my question:  i love the egg wash effect on breads but I find I'm wasting too many eggs.  I know I can freeze egg white but for how long?

Also, can I store the egg wash I used tonite in the fridge for use again tomorrow or the next day?  Is it safe to use egg wash twice, bacteria-wise?

And how long can egg whites be stored in the freezer?  I know we can't freeze egg yolk.

Anyone with advice?

Many thanks.

bigphredo's picture

Storage & Anti-Crumble Question

March 14, 2009 - 5:49pm -- bigphredo

I'm new to bread making, I'm onto my 4th loaf as we speak. I have a couple question about bread storage and one about getting my bread to stay together better.

Storage:Where is the best place to store? Refrigerator? I put it in a storage bags, how long to wait before putting it in the bag? I noticed if I put it in warm it steams up the bag.? Should I cut it into slices before putting it in the bag (mostly making bread for sandwiches)?

plnelson's picture

Bread Storage?

March 12, 2009 - 8:29am -- plnelson

Recently I was laid-off from my job as a software engineer, so, since I'm home all day writing software, I've taken up breadmaking as a hobby since it gives me an excuse to get up from my desk every so often to knead or punch down the bread or put it in the oven, take it out, etc. It also saves money since I can make the equivalent of one of the $6 local bakery loaves I ied to buy for about 80 cents in ingredients.

MommaT's picture

Starter maintenance - am I doing something hazardous?

December 28, 2008 - 1:31pm -- MommaT



I have been maintaining my starter in a bit of a different way than the 1:2:2 formula usually suggested.

Instead of discarding when I haven't used some starter, I just add equal amounts of flour/water to the starter.  This is usually ~4 oz. each.   Since I usually refresh the starter and use recipes with large amounts of preferment, I haven't run into the problem of the ever-growing starter.  It still maintains well in my 1L jar.  

However, I was wondering if this would cause a problem with balance of organisms or some other issues like that.  


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