Forum Thermomix
Questions Doubts and Requests => Tips and Tricks => Topic started by: cathy79 on September 28, 2009, 10:11:47 am
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I've been using freezer bags to store my bread, but they're so thin that they tear very easily. And one tiny hole can make the bread stale very quickly.
I always make 2 loaves and freeze one. I find it's quicker to make 2 at a time as everything is out, the oven is on etc.
How do you store your bread?
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I also use freezer bags but haven't had a problem with them tearing - I use Multix brand, generic brands seem much flimsier. Bread still goes stale quickly. I read yesterday that your bread should be cold before you put it in the bag so the crust isn't compromised as this is what keeps the moisture in.
I am hankering after a clay bread crock. Probably would have had one by now if I could find one on ebay! - there seem to be umpteen available in the UK. Does anyone use one of these?
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the tupperware bread keeper is brilliant (but big, i don't have room for it :()
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I slice and place into a ziplock bag and then take out a slice at a time for the toaster as needed.
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Same here Sundari - they are nice and thick and you can get rather large ones too.
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Have you tried putting it inside a paper bag and then the freezer bags?
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Ziplock bags are a good idea - and can be reused a few times. I'll give that a go I think.
Haven't tried the paper bag and freezer bag. Wouldn't the paper go soggy in the freezer?
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Store? Store the bread??? ???
Haven't needed to yet... either the kids devour it or friends turn up! LOL
:D
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Ceejay, I've been waiting patiently for that comment. I knew it had to be out there in cyberspace somewhere!
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I use the Multiplix (?) freezeer bags too. I put a piece of 'go between' in between the bread slices as I find the 5 seed bread hard to divide when it's frozen. I don't know if you can buy 'go between' still I've had mine for ages.
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Ceejay, I've been waiting patiently for that comment. I knew it had to be out there in cyberspace somewhere!
Wellllll I do have plenty of kids and friends... and they all seem to know when I'm cooking!! ;D
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As there is only 2 of us I usually slice and freeze. Then pull out pieces as required. The only bread that usually doesn't get frozen is the raison bread - it doesn't last that long :-)) ;D
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I've had a metal bread "bucket" with lid which I've had for ages but find that stuff goes mouldy in there quite quickly. I now use an old supermarket carrier bag and tie a loose knot in at the end. I always let the bread cool before I put it in the bag.
Mind you, if i know we've got people coming round, I put the bag in the bread bucket to hide it as it isn't particularly attractive ;)
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Mind you, if i know we've got people coming round, I put the bag in the bread bucket to hide it as it isn't particularly attractive ;)
LOL
I don't store it either :( Though I do have the tupperware bread container that it sits in on the bench but bread is a daily thing in this house. If I make 2 loaves they will eat it, if I make 4 loaves they will still manage to eat it :o :-))
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In Cairns I have found I can't keep bread more than a few day before it goes mouldy. For my own bread I make small loaves for the two of us and just keep it in an open basket in the pantry. After a couple of days it goes in a zip lock in the fridge or feezer. Fresh then toast then breadcrumbs!
Gretchen
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There are two of us in the house and I tend to wrap my bread in alfoil and it seems to last for quite a while (especially the 5 seed loaf). I haven't needed to put it in the freezer yet.
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I had some Cape Seed loaf left over after two days and toasted it - it was yum.
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Thought I'd bump this one - we've been joined recently by some fantastic bread bakers who may have some more ideas.
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Good thinking Cathy I would like a better solution too
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Ok - nothing really new - but how about cotton bags like ham bags and then into the plastic freezer bags/plastic container ?
Still not much help - maybe post in Bread thread?
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If the bread is to be used within 2/3 days I put it in a thick paper bag, If it is to last for longer I wrap in foil and freeze.
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My kids tend to store it in their bellies lol ok I know not much help ;D ;D
did find this on the net though so might help a little ??? ???
Bread Storage Dont’s
Don’t store bread in the refrigerator. It dries out, even when packaged in sealed plastic bags.
Don’t store crusty breads in plastic bags or in plastic wrap unless you plan to re-crisp the crust in the oven.
Don’t store soft, enriched breads in paper bags unless you intend to dry them out for bread crumbs or croutons.
Don’t store any bread that you intend to dry for crumbs in plastic bags or plastic wrap. If the moisture cannot escape, the bread will eventually mould.
Don’t store warm bread in plastic bags or plastic wrap. Wait until it has completely cooled down (no warmth at all), to prevent condensation from forming in the bag and thus accelerating mould development.
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That's a good list of 'what not to do' Kathryn.
I wrap my bread in a tea towel and place in a large plastic bin that I bought from The Reject Shop. My bread keeps for four days. There's only the three of us and we only eat it for breakfast.
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You can store crusty bread in plastic bags if you use the following "trick" to refresh it prior to serving.
This also works with artisan breads that have been frozen and thawed.
Pre-heat your oven to 200 C. When it has reached temp, simply turn on the cold water faucet run water over the entire crust (avoid getting too much on the crumb if the loaf has been cut) IMMEDIATELY put the loaf into the oven directly onto the rack - no pan!
Set your timer for 15 minutes - 18 for larger round loaves, etc.
Remove from oven and serve immediately. The bread will be as crusty as when first baked.
It will stale more rapidly so use it up as soon as possible.
This is a baker's strategy for selling loaves that were baked hours earlier. Many small bakeries do not have the huge ovens available to some bakers and have to do their baking at night so as to have product the next day.
The loaves that are first baked will not retain that crisp crust when stored in the bins where they are placed to keep them from staling and customers want crisp, crusty bread.
This way they can "refresh" the loaves just prior to putting them out for sale.
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Thanks for that reminder Andi, I always do this with bread rolls for the table when we have guests. They think that I have just baked then. It is especially convenient if I have had something baking in the oven.
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It's also a restaurant strategy for using rolls made from one day when no customers turn up.
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I remember my Mum doing that with bread and bread rolls...