New Baker - still trying
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.