The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Storage & Anti-Crumble Question

bigphredo's picture

Storage & Anti-Crumble Question

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)?

Crumbling: Since I'm mostly making sandwich bread, i want a bread that doesn't crumble and stays together. I've been using mostly sandwich bread recipes, they hold together pretty well. But does anyone have some good tricks or ingredients that help hold the bread together?

Thanks for all the help, this forum is great and so are the people.


LindyD's picture

Storage is a recent topic here.  

Short answers: The refrigerator is the worst place to put it. Bread should be fully cooled before it is cut or bagged.

As to the crumbling crumb, perhaps if you give the details of the recipe you are using someone can figure out what is causing your crumb problems.  

PaddyL's picture

....let your bread cool completely before putting it into plastic bags, and the fridge will dry your bread very quickly if you store it there.

bigphredo's picture

Honey Of A Whole Wheat

1 pkt Yeast (1 1/2 tsp)
2 cup bread flour (1 1/3 c)
1 cup whole-wheat flour (2/3 cups)
2 tsp salt (1 1/2 tsp)
1 tbl butter Cool, Cut In Pcs, (2 T)
1/4 cup honey 80 deg,(2 T)
1 cup milk 80 deg,(1/3 c)
1/3 cup water 80 deg,(1/3 c)
1 x egg room temp,(1)

Above is the recipe in question. I was storing it in the frig, so maybe that is my issue. Thanks for the help, I will try your suggestions and see how it goes.

Ford's picture

Two points.

(1)  You are using whole wheat flour. In my experience this type of flour works better, if it is allowed to absorb the liquid before kneading it into the loaf.  Use a two stage method of mixing.  First make a preferment with the whole wheat flour and the liquid.  You can use a small portion of the yeast, say 1/4 tspn.  Let this stand for at least 4 hours, overnight is better.  Then, add the rest of your ingredients.

(2)  Knead the dough thoroughly.  If you are kneading by hand, you cannot knead it too much.  This develops the gluten and orients the molecules so that strength is built into the loaf.

Technique and procedure is more important than the ingredients.  Time works for you, if you want great flavor.




Pain Partout's picture
Pain Partout

I also think bread stores best at room temps, well-sealed in a plastic bag.  Thoroughly cool, before putting in bags.  A fine crumb, the result of sufficient kneading helps.  I frequently add Potato Flour to help keep the moistness, and prolong the storage.  This is available through King Arthur's site.  You can use up to one Tablespoon per cup of flour.  I usually use about half this rate...and I feel it helps keep the bread "fresher" longer.  Older old-time "farm breads" often had mashed potato, or "potato liquid"  (from boiled taters) added to rolls, and loaves. Adding the potato flour in small amounts will not change the flavor of your bread.

jbaudo's picture

You are definately underkneading your bread.  Also don't let it over rise during the final rise, this will compromise the stability of the loaf and make it fall apart.  To add to the advice about storage you may want to hold off on slicing your bread (even if you are just making sandwiches) because sliced loaves dry out more quickly than those left whole.  Slice as you go and leave the loaf in a plastic bag or airtight container or else your loaf will dry out fast.  This is only for sandwich bread, artisian loaves have another set of rules.