February 14, 2015 - 9:49am
Wrapping
I finished baking 2 loaves of bread this morning and want to slip them into plastic plastic bread bags. How do I know if they are cool enough to be sealed into a bag?
Thanks,
John
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I finished baking 2 loaves of bread this morning and want to slip them into plastic plastic bread bags. How do I know if they are cool enough to be sealed into a bag?
Thanks,
John
Hi Santa,
If thats sourdough you shouldn`t use plastic, paper instead. If you do use plastic and get evaporation it needs more rest.
Not sourdough, just an overnight white bread.
First, this looks great!
It can be hard to say with shapes like this. I usually leave them for about 2-3 hours before putting them in plastic.
To store them for a day or two I also put them in paper.
could use instant thermometer... when registers @ room temperature... then ok to wrap
thinking if you used an instant thermometer .. when it got to room temperature.. would definitely be ok to wrap. I occasionally ship bread to my brother and only close the zip lock when it reaches room temp. all the best
If you slip them into a bag and they steam up the plastic, they are still too warm to be sealed up in the bag.
The loaf might cool off faster if the rack was a little bit higher. Is the rack big enough to perch over the sink?
...it is my thought that, while having some distance between your rack and the loaf is important, putting your hot loaf over the sink won't speed the process of cooling as much as, for example, lowering the temperature around the dough if you can do that. Use your porch in cooler weather or your basement? Meanwhile, I agree with those who would feel the bottom of the loaf and the top for a "room temperature feel", with those who believe that you'll loose nothing by waiting a extra hour or two to be on the safe side, but certainly with those who would poke a thermometer into the loaf from the bottom to take an actual measurement with an instrument made for the purpose. I myself wouldn't want to take the risk of softening a crisp crust by putting a warmish loaf into a plastic bag, forgetting about it for a while, only to return to find moisture in the bag and a dampened crust. Of course, a dampened crust can be cured by a few minutes in the oven, but then you're back where you started, aren't you?
At home I store my no knead bread in Bee Wrap. It is reusable sheet of cloth covered in wax. I occasionally rinse in warm water and hang to dry. Saves using plastic. Can get from Amazon.com and vendor. There are a variety of brands out there. Recommend get the largest size you can (esp. for baguettes and large loaves). Makes a nice gift (and gift wrap). http://www.beeswrap.com/
