The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Keeping my Artisian Bread Fresh

January 10, 2011 - 8:47am
kathleenmolony's picture
kathleenmolony

Keeping my Artisian Bread Fresh

Hello to All,

Started making artisian bread several months ago after reading, Artisan Bread in 5 Minutes". Love it and now would like expand my horizons. My problem is that the bread dosen't stay fresh like when you first made it. It seems like it's a one serving bread. What am I doing wrong.?

Kathleen

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cpanza's picture
cpanza
Jan 10 2011 - 9:42am

I don't have that issue at all. As long as it is properly covered, I don't have the issue. As a matter of fact, if I toss mine in the oven the next day to heat it up, it's usually even better! Then I just need to put it in a plastic bread bag and it's good for days. 

www.akuindeed.com 

Nickisafoodie's picture
Nickisafoodie
Jan 10 2011 - 10:28am

Hi Kathleen, I'm not familiar with the book you cite, but I can tell you this:

  1. Long slow rises develop more flavor, complexity and better keeping qualities. 
  2. These types of breads generally have higher hydration ratios, thus a moister interior.  See the "Tartine" Bread book- their white flour recipes use 70% hydration (i.e. water is 70% of the weight of the flour used).  Their whole wheat recipes are at 80%.  These breads will stay fresh for days compared to 55%-60% doughs
  3. Internal temp of the finished loaf - can range from 200 to 215 degrees depending on shape of loaf, hydration, etc.  Perhaps a probe thermometer will let you better track your internal temp?  These can be found for $20 at Bed Bath and Beyond, and with their typical 20% off coupon, $16- one of the most used gadgets I have and great for the perfect roast too.  I get good results baking to 203 degrees.  Some recipes go to 215 degrees and even these artisen hard crusted breads baked at 450°-470° have a nice moist interior if the hydration ratio is high to start (as above in Tartine)

Hope this helps, stay with it.  Try a slow rise recipe if you can get it to fit into your schedule.  5 minute bread is great compared to store bought.  Slow rise and natural leavening will take your breads to another level.  Good luck!!

davesmall's picture
davesmall
Jan 10 2011 - 11:39am

I usually slice any leftover bread and freeze the slices in a plastic freezer bag. I thaw the slices in a microwave oven and toast in a toaster oven for sandwiches, croutons, etc. This lets me have a large variety of rolls and artisan breads always ready. 

Don't freeze until fully cooled though. Warm bread will give off moisture that condenses into ice crystals. Those crystals can melt in the microwave giving you soggy spots.