March 28, 2017 - 9:01am
Keeping fresh
What is the TRULY BEST way to keep high hydration artisan bread fresh more than 24 hours? Thanks. Jim Burgin
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What is the TRULY BEST way to keep high hydration artisan bread fresh more than 24 hours? Thanks. Jim Burgin
Artisan bread typically doesn't remain completely the same throughout the 24-hour time frame you state. For instance, the most obvious change may be that crust will tend to soften somewhat.
Nevertheless, what is the BEST method? Use any definition of fresh that you like. Mine would be NOT dry and hard.
that it may not be "one size fits all" and that the best method might differ depending on what your personal definition of fresh is?
No, but really, sourdoughs will usually keep pretty well for 3-4 days. Straight up French bread with commercial yeast, you've only got a day or two typically.
If you don't care about crustiness, put it in plastic bag. It'll soften but keep for a while.
Paper or cloth bags allow moisture to escape but that leads to staling.
I tend to keep the remainder of my artisan loaves unsliced, sitting on a cutting board and covered with linen towels or in a cloth bag.
Eating by end of day 2 is what I usually plan for so I make smaller batards or boules. I usually do what Floyd said and leave it out covered with a cotton cloth. If I made a larger loaf, I use plastic, which does affect the crust. If I have leftovers, I either make a French bread pizza, croutons or bread crumbs. It doesn't happen often, though.
I don't mind the softer crust you end up with. But if I want to crisp it up, the toaster or the oven does a great job.
in arizona, especially in the summer, fresh bread only lasts a few days on the counter; usually in a plastic bread bag. after 2-3 days, i refrigerate or freeze. you can always freeze after cooling by wrapping in plastic wrap & aluminum foil. slicing the bread & then freezing also works.
hope this helps, claudia
I make 100% whole wheat, with sourdough starter, and find it is still good for a week . After it has completely cooled, I keep it in a plastic bag, and usually slice off a piece and put it in the toaster.
you made fresh bread and you are sure to still have fresh bread after 24 hours. A hardy rye/spelt keeps a long time and even after a few days is considered fresh. :)
a cotton kitchen towel. I hate how soft the crust gets with plastic so never use it. Completely delicious through at least 48-60 hours post baking. I figure by day 3-ish (if there's any bread left that is) I just end up toasting what's left or using for a panini.
Debbahs,
Thanks for your comments about keeping fresh. Does your using cotton kitchen towel keep the crumb from drying out and gettieng hard? Does it keep the crust crispy? Thanks, Jim Burgin
yes, the crumb stays relatively fresh. The crust stays relatively crisp (there is some softening but not much) too. Basically what I do is either put the loaf in the cloth bag or wrap in the 100% cotton/linen towel (with all my recent baking experiments we usually have 2 or 3 loaves at various ages around), then place it cut side down on the flat surface. After several days (like close to 3) you'll start to notice some staling, but I've been really pleased with this method with my rustic/sourdough/levain breads). We've had bread we could still use 5 days on with this method, although after day 3 or 4 you're better off toasting the bread.
Thanks much Deb,
Jim Burgin
a breadbox. Yeah, that breadbox our grandmothers had on their kitchen counters is really the best way to keep bread. I was at a grange in Healsburg, CA recently. They had some fabulous retro German made bread boxes. But they were very expensive. I think with re-newed interest in baking, breadboxes are making a comeback. How I wish I had my grandmother's enamel breadbox.
Absent a breadbox, you can also wrap it in a lightweight cotton, like a flour sack dish towel or muslin towel, then cover it with wax paper.
plastic wrap is the choice of last resort.
when your crust starts to soften, just preheat your oven to 425 degrees; wrap the bread in foil, then heat it completely. It will restore the texture of the crust.