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Old 05-15-2006, 11:15 AM   #1
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Baked Bread Storage

When I bake bread I usually make more than several batches. I always give some to my friends, but I always have some left over for the week or more. I put several loaves into the freezer and that turns out well.
However, what is the best way to store for the week, lets say?

Somewhere I read put in a few celery sticks. I did and it molded the bread very quickly. So that is a bad idea.

Can you guys give me some help her? Now remember I live in Marathon, Florida right near the ocean, as a result there is always moisture in the air. My house closes up as it gets warmer and is airconditioned for the summer. But other times it is wide open to the cooling ocean and bay breazes. The tropics you know.

Thanks, I will stay tuned for your advice.

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Old 05-15-2006, 11:25 AM   #2
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Ah, Pete, I can feel those warm tropical breezes now. Sigh.

The bread will keep best if you seal it in an airtight bag. But since bread freezes so well, and thaws in almost no time, why not just pop it in the freezer?
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Old 05-15-2006, 11:36 AM   #3
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I also bake bread frequently. I usually keep the bread that I'm going to eat during the week in the fridge in a large zip lock bag. As for other breads, I also keep them in zip lock bags in the freezer. It seems to work fairly well.
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Old 05-15-2006, 11:48 AM   #4
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I hate bread that has been in the fridge or freezer. I find it really dries it out quite a lot.

Try to find an airtight container. That will be your best bet. The fridge or freezer will work as others have suggested, but for me I don't like doing it that way.
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Old 05-15-2006, 01:27 PM   #5
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I guess I will try a couple of zip lock plastic bags in the fridg.
I did freeze the other half of the batch. It does come back quickly and you can get what you need for the day in the morning, or when you go to bed.
But I do think the refrig does dry the bread out somewhat.
I will look for somekind of airtight "bread box". Hhmmnnn old fashioned? I guess.
Thanks, you guys.
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Old 05-15-2006, 02:43 PM   #6
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I bake my bread to about 190°. I freeze the loaves in a zipbag but when I remove from the freezer I have to immediately remove the loaf from the bag as moisture will be in the bag. Any moisture like that will cause the bread to get moist and mold very fast. Homemade bread will mold much faster than store bread since you do not add any preservatives. I read a report somewhere that refrig. bread will change it lightly but mainly cause it to go stale faster. The choice is stale bread or moldy bread. A solution is to make smaller loaves.
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Old 05-15-2006, 06:41 PM   #7
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Swann: Okay, good suggestion with the smaller loaves. That makes a lot of sense. I made 8 small loaves gave away 4 and kept 4 which I froze in plastic double bags. I'll try this system to see if it works out for me.
But what has the 190 temperature have to do with it all?
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Old 05-15-2006, 11:30 PM   #8
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Quote:
Originally Posted by Pete
Swann: But what has the 190 temperature have to do with it all?
The internal temp of the bread is done at that temp. Bread is frequently baked longer so it is drier inside.
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Old 05-16-2006, 11:34 AM   #9
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Swann: I'll have to try that next time. 190 for how long. Say two nice sized loaves.
Do I still tap on the bottom to hear the hollow sound?
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Old 05-16-2006, 01:56 PM   #10
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Pete if the bread is bakiing at 375° for 35 to 40 min, I use an instant themometer to check the internal temp.after 35 min. If the temp reads higher than 190°, I reduce the time the next time I bake bread or if it reads lower I leave it in the oven for the extra time. I do not try to check doneness by rapping on the bottom of a loaf.... I never was sucessful at that.
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