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Old 03-01-2008, 01:43 PM   #1
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How do you store your crusty bread?

Paper, plastic? foil? If you made extra bread, do you freeze them?

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Old 03-01-2008, 01:56 PM   #2
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in a plastic bag with all the air taken out then in the fridge.
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Old 03-01-2008, 02:03 PM   #3
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I'm glad this was asked.
I have a hard time figuring out how to store a regular homemade loaf.
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Old 03-01-2008, 02:21 PM   #4
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Now myself I just leave it on the counter, cut side down. Won't keep forever though, better eaten in a couple days, IMO.
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Old 03-01-2008, 02:26 PM   #5
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Mine has never Seen a third day here, so I`v no idea :)
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Old 03-01-2008, 02:28 PM   #6
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We have a wooden bread bin. I make 6 loaves at a time and keep one or two out. The rest go into the freezer. As for the others, if a loaf of bread last more than a day or two, it is truely amazing.
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Old 03-01-2008, 05:48 PM   #7
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Quote:
Originally Posted by LadyCook61 View Post
Paper, plastic? foil? If you made extra bread, do you freeze them?
yes, I freeze extra loaves, or extra of any loaf. I find if I store the bread wrapped in a towel the crust gets too hard, and if I put the loaf in a plastic bag, the crust gets too soft. So I do a dance between the two. Wrap in cloth one day, stick all in a plastic bag the next day, back out of the bag the next. Always out on the counter.
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Old 03-01-2008, 10:52 PM   #8
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yes, I freeze extra loaves, or extra of any loaf. I find if I store the bread wrapped in a towel the crust gets too hard, and if I put the loaf in a plastic bag, the crust gets too soft. So I do a dance between the two. Wrap in cloth one day, stick all in a plastic bag the next day, back out of the bag the next. Always out on the counter.
What I did is wrap the loaf in freezer paper then put that in a zip lock bag, and squeese all the air out I could. Tomorrow I will see how it worked.
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Old 03-07-2008, 09:51 AM   #9
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crusty bread

a paper bag or bread box
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Old 03-07-2008, 10:13 AM   #10
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I keep it in a plastic bag in a basket bin in my peninsula (like an island, but next to the wall). When I want to re-crisp it, I put it in a 350* oven directly on the rack for 10 minutes. And I freeze extra, wrapped in foil and then in a ziplock freezer bag.
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