The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

bread storage

inkedbaker's picture
inkedbaker

bread storage

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?

Comments

Sjadad's picture
Sjadad

When I want to freeze bread (sourdoughs, Poolish-based, etc), I first allow the loaves to cool completely to room temperature. I double wrap in plastic wrap, and then wrap in heavy duty foil. I label the foil with the date, the type of bread, and a warning that there is plastic under the foil, just in case someone wants to pop it in the oven to warm it up.

I defrost it before unwrapping. Frozen loaves don't spend that much time in my freezer. Usually less than a month, although I must admit that I have had loaves frozen for several months and they hold up very well. Sourdoughs hold up the best.

Good luck!

inkedbaker's picture
inkedbaker

for the tip....

Chuck's picture
Chuck

I defrost it before unwrapping...

Me too:-)

My experience is when freezing, some of the moisture comes out of the bread and forms crystals on the inside of the bag, and when thawing, that same moisture all slowly goes back into the bread   ...except if you open the bag before the bread is defrosted, which often leads to yuckily dry bread. By leaving the wrapping closed until after the bread is thoroughly thawed, you don't have to figure out "how much" moisture to put back in the bread - the amount of moisture in the bag is exactly right, just let it all go back into the bread by itself.

Cabuya's picture
Cabuya

Hello inkedbaker

According to Hamelman and others, freezing bread is not a recommended storage method, because bread stales most rapidly in the 32 to 50 degree temperature range. Frozen bread has to go twice through this undesirable temperature range for some time. After reading somewhere that an unglazed clay vessel is ideal, because it somehow equalizes moisture levels, I bought a large clay bowl with a suitable shallow clay dish as cover. It's working fine for me. I put a piece of aluminium foil in the bottom, and set the cut end of the bread on top of the foil. It really keeps the end from drying out.

Franz

cubfan4ever's picture
cubfan4ever

how long does the bread hold up?

AnnaInMD's picture
AnnaInMD

super hard, I hold mine over the sink, wet my hand with running water and rub it over all sides of the bread then put the bread in the preheated 300 degree F oven and let it rebake for about 10 minutes.  I also "store" my bread in a brown paper bag or wrapped in a linen towel for a day or two. And freezing works great and upon defrosting the crust will either be as good as first coming out of the oven or rebake for a few minutes. 

Have fun :)

Anna

 

 

 

 

 

Cabuya's picture
Cabuya

Hello again.

I usually finish my bread within a week. I have kept sourdough bread very satisfactorily for two weeks. I assume, it could last longer than that, especially with the aluminum sheet.

Franz

inkedbaker's picture
inkedbaker

my loaves sometimes only last a couple of days at the most seeing as my girlfriend and her 2 daughters really enjoy my breads! lol........was just wondering if I could bake ahead of time! Having recently purchased Mr Reinhart's Artisan breads every day, it has taught me to make the dough ahead of time and keep the dough in the refrigerator and make the breads ahead of time that way......what a good book to add to my increasing bread library, a TRUE must for any bread enthusiast.....thanks for your tips...