Samartha wrote:
http://groups.google.com/group/rec.f...efca0e4d56f9ca

Jeff wrote:
http://groups.google.com/group/rec.f...83fa344f1bf5d8

Hey Jeff and Samartha:

Thanks to both of you for the suggestions. I forgot to mention freezing as
a very acceptable option used successfully by many. Years ago I used to
travel a great deal. I always froze my bread.

BTW:
1) Does anyone know how long dough can sit in roughly a 78F environment
at 45 to 50% relative humidity before it forms such a skin?

2) If the skin is mixed back into the dough would such a skin cause any
problems in the final loaf or just be re-absorbed and broken down by the
yeast and Lb's during the next rise?

3) When using 10 to 20% initial inoculations, has anyone had success
getting 3 rises from Sourdough International's Original San Francisco
culture?

Anyway, back to the freezing bread thing. I currently buy several Cryovac
varieties of beef, pork and poultry at Costco, portion them and then freeze
them. This is big $$$$ savings. I occasionally buy in season fruits and
vegetables in bulk and freeze them, too. I keep sizable amounts of
processed frozen vegetables which go on sale roughly every 3 months or so at
my local supermarket. Throw in some ice, a couple of bags of flax meal,
some nuts (bulk walnuts, pecans and almonds -- nuts go rancid quickly in
Florida), bulk-purchased, re-portioned shredded varieties and feta cheeses
(yes, you can freeze cheese for 3 months +/-), a couple of the re-freezable
ice things for lunch boxes, the obligatory 1/2 gallon of ice cream, etc. and
there is simply no room for bread. Not an option. Freezer is full.

While I prefer to make bread by hand for company and as a hobby, I am close
enough now that the machine has become a very viable option for me. It can
be made as needed. It is fresh. I don't have to be here and so far the
naturally leavened bread made in the bread machine has been very, very good.

I am sure nothing I can make by hand or machine will hold up when compared
to your loaves or others loaves that are made by seasoned bakers. But I do
not have that skill level and probably never will.

Counting starter build it takes roughly 20 to 30 hours to make a loaf in the
bread machine. That is the same as most of what I make by hand. To date,
my naturally leavened, bread machine bread far surpasses commercial
mass-produced bread in flavor, texture and keeping qualities. It's head and
shoulders above bread made in same the machine with baker's yeast.

The bread maker is obviously not the only option to my upcoming time
dilemma. It may not even be the best option. But it is the one I picked
for now.

Regards,


Ray

On Fri, 20 Oct 2006 17:37:35 -0400, "WRK"
> wrote:

>BTW:
>1) Does anyone know how long dough can sit in roughly a 78F environment
>at 45 to 50% relative humidity before it forms such a skin?

Howdy,

Forgive me if I am repeating what others have suggested, but
you can avoid the skin problem.

One way:

Get a plastic bag that is significantly larger than the
loaf. Put the loaf in the bag on a table. Then, open the bag
in such a way that it "gulps" in some air. Seal it with a
rubber band.

As the dough then liberates some of its moisture the
humidity in the sealed bag will rise, and even many hours
later, you will have no skin on the dough.

All the best,
--
Kenneth

If you email... Please remove the "SPAMLESS."

On October 21, 2006, Kenneth wrote:
http://groups.google.com/group/rec.f...5bcb350988bed9

Hi Kenneth:

Thanks for the suggestions. However, the bread recipe in question is being
developed for use in a bread machine. No one will be home over the 11 hours
in the cycle. Thus, there is no one available to put it in a bag and take
it out later. However, thanks for a useful tip when I'm home.

Regards,

Ray