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Old 01-11-2018, 04:26 PM   #11
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Originally Posted by Stock Pot View Post
You can also store the kneaded dough in the refrigerator and just bake a loaf at a time. The dough will keep for almost a week like that. You can also freeze the dough. That will stop it from rising until you thaw it. It will come right back to life when it thaws.
I use the no-knead method, which you can keep in the fridge for up to two weeks. The longer it's in there, the more flavorful it gets.
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Old 01-14-2018, 04:01 PM   #12
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Scald some of the flour in the bread can add on shelf life, also not storing in plastic bag or the fridge can also help. Get your self a bread pot.

And I would bake less bread, I know it fun, but it makes more sense then adding preservatives in bread.
I store bread in the refrigerator in a plastic bag and it doesn't grow mould for several weeks, if ever.
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Old 01-15-2018, 12:45 AM   #13
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Tax lady, then you have very good fridge, most fridges are too cold and damp for bread to survive with out becoming hard and crumbly. Unless you have store brought bread that is.

Ryebread like being in room temp, wrap in towel and in a clay pot, how ever I just keep in a towel and it doesnt mould, because it eaten before that.
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