The Fresh Loaf

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Feather Bread from Bernard Clayton's Book

jennyloh's picture

Feather Bread from Bernard Clayton's Book


In the middle of the week,  I decided to make some bread after returning from 2 full days of meeting,  I need to de-stress.  Picked up Bernard Clayton's book and saw this attractive name - Feather Bread.  I wondered if this is the same kind of bread that I had at the restaurant of the hotel that I stayed.  So,  I started late in the night.  Click here for the recipe


Well,  it didn't turn out like the bread from the restaurant,  although I shaped it like it,  it turned out tasting really good when it is fresh.


Somehow,  I realised that white breads seems to harden fast?  Rye bread taste even better as the days goes by.  I tried heating up the bread,  but it was not the same as freshly baked.


My son and I discussed that perhaps I should wait till we want to eat these breads,  have it ready in the fridge and bake it near meal times.  suggestions anyone?



Janknitz's picture

You have to experiment to see how long you can store dough in the fridge without affecting texture & flavor.

That, BTW, is the whole premise behind Artisan Bread in Five Minutes a Day. Make a very wet dough, store it up to 2 weeks, and pull off pieces to bake whenever you want fresh bread.

Or you can make traditional bread, slice it and freeze it to hold the fresh flavor. A slice can thaw quickly in the microwave and tastes like fresh baked if stored properly.

jennyloh's picture

Will have to find out more about the storing of wet dough, don't have the book on hand.  love breads that are baked fresh rather than freezing them.

wayne on FLUKE's picture
wayne on FLUKE

I freeze most of my baked bread as soon as it is cool in zip-lock freezer bags. If it is to be for sandwiches I slice it first, if not either freeze whole or cut in half.

Thaw and eat or warm for 8-10 minutes at 350 for crusty breads. Tastes fresh to me.