July 4, 2015 - 4:57am
Hi everyone. Question: bread crock?
Hi folks. I've just joined the forum. I've been baking bread for about 18 months. Mostly it's been good butI still have issues which I'll raise on other threads.
My current bane is storage. I bought a nice looking glazed bread crock a few weeks ago to keep my bread in. Unfortunately the crust tends to go soft and rubbery after a day in there. I tried removing the rubber seal, then drilling an air hole, but to no avail. In desperation, I eventually perforated the lid with about 15 half-inch holes, but my crust still goes soft. Any advice?
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except during the winter months when the house is dry from the heating system. The only thing that works for me is to warm the bread up in the toaster oven and that firms up the crust (don't fully toast it however)
Because I agree with AlanG, and I live with someone who doesn't like bread nearly as much as I do, and because I always want to have a choice of breads available for my morning toast, I slice then freeze breads, toasting the frozen slices I choose for breakfast depending upon that morning's whim. I believe that bread can be expected to go stale within 4-5 days left out on the counter and that ambient humidity will always soften a crackly crust, hence all the crisp flatbreads in the Middle East where humidity doesn't exist.
We have used these for the last few years with great results:
http://www.bamboo-bag.com/breadbags.html
They look good. Are they available in the UK?
Nice to know it's not just me! There is another factor, which my wife pointed out yesterday, and she's right; bread kept in there takes on a 'mouldy ' aroma and taste, within hours. I've sterilised it, scalded it, but it's always the same. You know that earthy, damp cellar sort of smell? Complete mystery. Think I'm going to find some nice wood and build a wooden bread box!
I suspect that moisture is building up between the bread and the side of the crock. Have you tried wrapping your bread in a flour sack towel or a paper bread bag? That would allow the bread to breathe and prevent moisture buildup.
As for the soft crust, unfortunately as the moisture wicks out from the crumb to the crust, the crust will soften. You can pop it back in a hot oven for a few minutes to crisp the crust up or toast your bread slices.
Could be. However, I used to buy crusty bread and keep in in a wooden bread bin and it stayed crisp, so I think wood is the answer. Infortunately, the bread bin was the size of a house! So I think a bit of woodwork is in order, and the bread crock can be binned.