The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

keeping it crusty

welldigger's picture

keeping it crusty

I love the crustiness I get with the Jim Lahey style bread. But if I store in in a plastic bag, it crust goes all soft. How can I keep it out on the counter for 3-5 days? Someone suggested keeping it in a paper bag. Anyone ever had luck with that?

By the way, I'm new to The Fresh Loaf but not new to bread baking. Started 40 years ago with the Tassajara method. Am now quickly become a Laher and Reinhart devotee (but I kind of miss the therapy of all that kneading).




Alpana's picture

I use brown paper bags to keep on counter or slice & freeze in freezer bags. Either ways, the crust goes soft. I think there is another post on crust going soft for high hydration breads. There is really very little we can do but toast it. Even then, the flavours are still great. Just have to get used to the chewiness, which may not be a bad thing.