November 7, 2010 - 11:03am
Bread Storage
I am using aluminum foil to wrap my new loafes in. Is there a better method? Is there something that is a little greener since I throw out the foil if the bread molds at all.
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I am using aluminum foil to wrap my new loafes in. Is there a better method? Is there something that is a little greener since I throw out the foil if the bread molds at all.
We use fairly heavy cotton kitchen towels to wrap them in. There might be others that work fine, but we use Williams Sonoma towels. The are heavier than a tea towel and quite generously sized so it can wrap anything. Bread rarely lasts us more than 3 dya and it stays fresh in that time and the crust stays crisp.
Alternatively, there are specialty bags which are cotton on the outside and a thick food grade plastic on the inside and the close to fit with Velcro. I got those from sur la table.
Or finally, you can smaller loaves in freezer, gallon size suppose and those can be washed
and reused.
I tried zip locks but they keep too much moisture. My pretzels yesterday come out wierd after a few hours in the bag and the inside was soaked.
I too have recently switched to cloth. I stand the loaf on the cut side ( on a plate, so I can put it on top of the fridge), and just cover it with a dense cotton cloth. It seems to keep quite well that way; the crust stays crisp, the crumb stays fresh.
I was using plastic lined breathable paper bags that I bought some time ago from King Arthur, but the crust didn't really stay crisp with those.
On the rare occasion that I do a soft enriched bread, I put in a resealable plastic container. Think Rubbermaid.
I use the Debbie Meyers Bread bags. I can't believe how good they are as well as you can reuse them up to 10 times. They keep bread fresh for days.
Lucy