"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Breads, Pizza & Sandwiches > Yeast Breads, Rolls & Braids
Reply
 
Thread Tools Display Modes
 
Old 08-27-2016, 05:05 PM   #11
Chef Extraordinaire
 
taxlady's Avatar
 
Join Date: Sep 2010
Location: near Montreal, Quebec, Canada
Posts: 18,873
Send a message via Skype™ to taxlady
We usually freeze all but one loaf of bread. We keep that in the fridge. What do you guys mean by "stale"? Do you mean a change in flavour or losing some moisture? We almost always toast our bread, so keeping it in the fridge for a week isn't a problem. I wonder if it makes a difference that we only use whole grain bread. I have noticed that croissants made with white flour dry out faster.
__________________

__________________
May you live as long as you wish and love as long as you live.
Robert A. Heinlein
taxlady is offline   Reply With Quote
Old 08-27-2016, 06:20 PM   #12
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 16,839
Quote:
Originally Posted by taxlady View Post
We usually freeze all but one loaf of bread. We keep that in the fridge. What do you guys mean by "stale"? Do you mean a change in flavour or losing some moisture? We almost always toast our bread, so keeping it in the fridge for a week isn't a problem. I wonder if it makes a difference that we only use whole grain bread. I have noticed that croissants made with white flour dry out faster.
It undergoes a process called retrogradation, which makes it hard. It doesn't really dry out. It's complicated Here's detailed information: Does Refrigeration Really Ruin Bread? | Serious Eats
__________________

__________________
The trouble with eating Italian food is that five or six days later you're hungry again. ~ George Miller
GotGarlic is online now   Reply With Quote
Old 08-27-2016, 07:08 PM   #13
Chef Extraordinaire
 
taxlady's Avatar
 
Join Date: Sep 2010
Location: near Montreal, Quebec, Canada
Posts: 18,873
Send a message via Skype™ to taxlady
Quote:
Originally Posted by GotGarlic View Post
It undergoes a process called retrogradation, which makes it hard. It doesn't really dry out. It's complicated Here's detailed information: Does Refrigeration Really Ruin Bread? | Serious Eats
That was for white bread. The whole grain bread we eat doesn't get noticeably hard after two days in the fridge. If I don't put it in the fridge, after two days it is mouldy if it's in plastic or noticeably drying if it is in a paper bag. We have noticed that bagels and croissants made from white flour don't behave the same as the wholegrain bread.
__________________
May you live as long as you wish and love as long as you live.
Robert A. Heinlein
taxlady is offline   Reply With Quote
Old 08-27-2016, 08:21 PM   #14
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 16,839
I guess it does make a difference. I don't like whole wheat bread and don't buy it, so I can't compare.
__________________
The trouble with eating Italian food is that five or six days later you're hungry again. ~ George Miller
GotGarlic is online now   Reply With Quote
Old 08-27-2016, 09:13 PM   #15
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,343
We don't eat enough bread to use up a loaf before it gets stale so we freeze it after the first day or two. I usually just take out a couple of slices and toast them.

I also freeze the bagels I make. I wrap them individually in plastic wrap and and put them in a Ziplock bag. When I want a bagel I put one in the microwave and nuke it for 25 seconds then slice and toast it. You can't tell it's been frozen.

For hot dog, hamburg and deli rolls I've frozen, I wrap the frozen roll in a dampened paper towel and nuke it for anywhere between 25 and 35 seconds. They come out as soft and fresh as new.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is online now   Reply With Quote
Old 08-28-2016, 12:07 AM   #16
Master Chef
 
Cooking Goddess's Avatar
 
Join Date: Jul 2009
Location: Body in MA ~ Heart in OH
Posts: 8,245
I usually buy unsliced bread. When I get it home I cut the loaf in half, double-wrap the half going into the freezer, and pop the fresh half into the breadbox in its store wrap. We used to go through bread quickly when Himself worked and took lunches. Not so much anymore.

During the winter, I'll buy two or three loaves of different breads, then divide each in half, freeze all but one or two halves, and eat up the rest. This way, no matter the weather, I (almost) never run out of bread. My Dad the Bread Man would be proud.

Quote:
Originally Posted by Andy M. View Post
...I also freeze the bagels I make. I wrap them individually in plastic wrap and and put them in a Ziplock bag...
That's how I wrap-and-freeze my scones. When I bake them, I will make at least 2 dozen. Tempting as it is to eat them all up, I freeze most for later.
__________________

__________________
... nothing is given. Everything is earned. You work for what you have... ~~~ LeBron James
Cooking Goddess is offline   Reply With Quote
Reply

Tags
free

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 10:54 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.