January 2, 2022 - 10:36am
Traveling Bread
Hi Bakers!
my 93 year old Aunt living in Florida asked me to send her a loaf of sourdough. I live in south Jersey. Her daughter will pick it up on her way down. I’m thinking of partially baking it and having her put it in oven when it arrives.
Trying to preserve the crust and over all taste of the bread. Any other ideas? Thanks
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As long as your aunt likes rye bread of course. They improve over a day or two so a perfect travelling bread.
I agree with Abe. I would fully bake the loaf. Let it cool completely (about 4 hours) then put in a paper bag. I use paper roaster bags, which keeps the bread fresh while letting it breath a bit. You could send a large plastic bag to put the bread in if the trip is going to take more than a day or so. Loaves are quickly refreshed in a 300 t0 350 F oven for about 15 minutes. This revives the crust and warms up the bread. I always warm up our bread this way before dinner even if I've baked it earlier that morning, which results in a crackling, crunchy crust. I think I've read of some disappointments on this site with folks trying the partial-bake method but maybe others with better luck will chime in and provide some helpful info.
Roaster bag link