January 30, 2017 - 7:24pm
Pain au Bacon Shelf Life
I'm cooking my first Pain au Bacon sourdough and it just dawned on me that I'm going to have 2 loaves and was thinking about how they will keep for a day or so. I normally wouldn't leave bacon out on the counter and I've already had the dough on the counter 4 hours. I also typically wouldn't put cooked loaves in the refrigerator. Is there something in the dough that allows storing bacon on the counter and not in the refrigerator to be safe and not develop bacteria? Thanks for the feedback.
Share
Salt curing meat and fish has been a method of preserving meat and fish for millenia - way before fridges were invented. I'd not be overly concerned during ferment & proof and it's then going to be cooked during the bake (check with a thermometer to make sure its over 82°C if really concerned)
For storage - I'd probably pop the 2nd in the freezer if its not going to be eaten for over 2 days.
Hm. bacon bread - what's not to like. Giving me ideas now!
-Gordon
What you can do with your second loaf is freeze it. Slice it, and wrap it well, and you will have a loaf for later. Be sure to keep it in the package until it is completely thawed.