🤣 -- no -- but that never stopped me from commenting about anything.🤣
So: maybe half the reviews on the KA site are seriously negative, most claiming that the bag has a horrible odor or didn't work or was too small. The secret to this KA product seems to be a waxed cotton sleeve. And, fyi, there are a bunch of waxed-natural-fiber bread bags for sale on etsy and from some companies like keeki & superbee. I have no idea if they work -- but KA is not the only one flogging this idea.
Rob
PS: I used to have a waxed canvas Filsen jacket that was amazingly waterproof -- but made me sweat in the summer. Knowing that, I would think that a waxed fabric might be good at keeping outside moisture from making the crust soggy, but maybe not so good at letting the bread's own moisture out.
Do you have an update on your use of waxed paper bags? I'm using them, but I place the waxed bag in a plastic bag. Also, my gut feeling is that there is still moisture loss absorbed into the bag, but I can't confirm that with the scales I have. What I would like is a loaf-size airtight box.
I quit after a while mostly out of laziness. They are much less convenient and I agree that there appears to be more moisture loss.
I also would like an airtight box. I consistently bake Pullman loaves and only have 1/2 loaf out at any time so a container with 5x6x5 internal dimensions would be perfect. I bought a cheap wooden one on Amazon but it was very poorly made.
I experimented with a cookie tin but it rusted pretty quickly. I might try that again after oiling the inner surface.
Bread boxes were usually ventilated. If moisture from the bread gets trapped, mold is more likely to form. I wait until the bread has dried out enough to harden up so that it's too crusty or hard to cut, then put the remaining piece into a ziplock bag. For a Pullman loaf, I cut it in half and store both pieces cut side down. If one starts to get dried - likely with only two people eating them - it's remains go into a baggie. My bread usually doesn't need to get bagged for the first three days.
The bread softens in the baggie and remains good for toast for several more days.
I'm in the soft crust camp. My bread is sufficiently acidic to go at least a week without molding in a plastic bag. One half loaf typically gets consumed in less than 3 days.
Plus we have those tiny flies that would love bread left out.
Tupperware makes a plastic bread holder, but it would be suitable only for sandwich-shaped loaves and it is not airtight. It seals as well as any Tupperware, but there's still air inside.
🤣 -- no -- but that never stopped me from commenting about anything.🤣
So: maybe half the reviews on the KA site are seriously negative, most claiming that the bag has a horrible odor or didn't work or was too small. The secret to this KA product seems to be a waxed cotton sleeve. And, fyi, there are a bunch of waxed-natural-fiber bread bags for sale on etsy and from some companies like keeki & superbee. I have no idea if they work -- but KA is not the only one flogging this idea.
Rob
PS: I used to have a waxed canvas Filsen jacket that was amazingly waterproof -- but made me sweat in the summer. Knowing that, I would think that a waxed fabric might be good at keeping outside moisture from making the crust soggy, but maybe not so good at letting the bread's own moisture out.
I see several good bags on Etsy.
I want to keep moisture in. I gave up on crispy crusts long ago. I bake soft-crust Pullman loaves.
Gary
Do you have an update on your use of waxed paper bags? I'm using them, but I place the waxed bag in a plastic bag. Also, my gut feeling is that there is still moisture loss absorbed into the bag, but I can't confirm that with the scales I have. What I would like is a loaf-size airtight box.
I quit after a while mostly out of laziness. They are much less convenient and I agree that there appears to be more moisture loss.
I also would like an airtight box. I consistently bake Pullman loaves and only have 1/2 loaf out at any time so a container with 5x6x5 internal dimensions would be perfect. I bought a cheap wooden one on Amazon but it was very poorly made.
I experimented with a cookie tin but it rusted pretty quickly. I might try that again after oiling the inner surface.
Gary
Bread boxes were usually ventilated. If moisture from the bread gets trapped, mold is more likely to form. I wait until the bread has dried out enough to harden up so that it's too crusty or hard to cut, then put the remaining piece into a ziplock bag. For a Pullman loaf, I cut it in half and store both pieces cut side down. If one starts to get dried - likely with only two people eating them - it's remains go into a baggie. My bread usually doesn't need to get bagged for the first three days.
The bread softens in the baggie and remains good for toast for several more days.
TomP
I'm in the soft crust camp. My bread is sufficiently acidic to go at least a week without molding in a plastic bag. One half loaf typically gets consumed in less than 3 days.
Plus we have those tiny flies that would love bread left out.
Gary
I've thought about a plastic box lined with waxed paper to limit contact with the plastic.
That sounds like the approach of cheese paper.
Tupperware makes a plastic bread holder, but it would be suitable only for sandwich-shaped loaves and it is not airtight. It seals as well as any Tupperware, but there's still air inside.
I just don't want air and flies passing through.
I think a wooden box with a lid could be perfect. This person on Etsy will make a custom wooden box for a reasonable price.
Gary