schoolgirl
Senior Cook
I have several questions about making bread in the abm. I have read to add 2 t. vinegar in with the dough. Do I add this in the water measurement? Someone said they put the fresh loaf in plastic as soon as it is baked. Do you slice as soon as it gets cool to put in bag? When I set it on a cooling rack the bread is soft, but after cooling the crust gets a little hard, when I put it in a forever bag it gets soft again. Do you slice and freeze after the first day. When thawed does it taste fresh again? Sorry for so long a post.