"Dusty" > wrote in message
...
> G'day all;
>
> I had another fine loaf of 100% SD ruined before I could eat more than a
few
> slices of it by our dry climate. In the old days (pre-low carb) someone
> (that mostly being me!) would gobble it right up, so storing it for a few
> days was a non-issue. Even though I've been reading here for many years,
I
> still seem to have a hole in this portion of my understanding of bread.
>
> I've done a Google search on past posts about this subject, looking for
some
> enlightenment. As you might expect, most of the 5,800 or so responses I
> found was something like: "Do it this way! No! Your way sux, do it the
> other way. No it doesn't! Yes it does...", and so on. For too many
years
> America has been the land of "wonder bread" wrapped in plastic.
Obviously,
> for those of us reading and posting here, we've moved into the world of
> 'real' breads. But none of us brought along the knowledge on how to
> properly care for 'real' bread once it's baked (at least speaking for
> myself, that is).
>
> In my experience I found that leaving a freshly baked loaf out for at
least
> a day seems to "cure" it about right. But leave it out any longer and the
> words "hockey puck" come to mind. Anybody have any good ideas on how to
> store a loaf or two of bread for let's say up to a week? I tried heavy
> Kraft paper. That didn't make the cut. The loaf was hard enough that the
> ducks wouldn't even eat it in 4-days (15-20% humidity & a 95F day aren't
> conducive to long bread life). I've tried waxed papers. But if you wrap
it
> tightly, it's no better than plastic. Wrap it loosely, and the only
> difference between it and Kraft paper is the cost. Is there such a thing
as
> a finely (tightly) woven bag perhaps? Maybe a leather carry pouch? Since
> we need to be able to put/use/get this container into an RV, please don't
> suggest a "bread-box!"
>
> I was wondering if anyone had ever used a kind of "Ziploc" bag that had a
> sea of tiny holes punched into it? I don't recall the name--can't seem to
> find it on any shelves, either--but I believe it was touted to be "best"
for
> storing veggies. It would seem that a finely perforated plastic bag would
> solve this problem just about right. Tyvek, perhaps?
>
> I was hoping that maybe some of our European readership would chime in on
> this matter? After all, the notion of 'real' bread being a part of their
> daily staple is a far more ingrained event than our instant bread sealed
in
> plastic culture. I mean, after all, 200 years ago folks baked once a week
> or so...they must have had a way to store their bread so that it would
last
> a week anyway. I can bake their bread, now. I just haven't managed to
> figure out quite how they managed to keep it...
>
> Regards to all,
> Dusty
> San Jose, Ca.
> --
> Remove STORE to reply
>
>

I don't know about your bread but my bread is usually stale in about 6-8
hours after it comes out of the oven. Never liked the taste of
preservatives. Freezing is the only way toI know of to keep bread for week
without staling.

Fred
Foodie Forums
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