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If you like bread, chances are that you'd like to stay away from those national brands with lots of preservatives. I know I prefer the artisanal loaves that are free from shelf-extending additives. My problem is that I don't go through bread fast enough and it invariably gets moldy if I get good quality bread. I generally turn to freezing it, and throwing frozen slices into the toaster when I want to eat them.
Wasted Food has posted this article about storing and keeping bread fresher, longer. It's a question and answer session with Paul LaDuca of Zingerman's, a Michigan bakery that does a lot of mail order. He recommends a bread box, and keeping your loaves in a paper bag. According to LaDuca, a plastic bag just draws the moisture from the crumb into the crust, making it soggy.
I was aware of most of these tips, but I have to admit I hadn't thought of using my oven as a bread box. What are your favorite bread storage tips?
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8-11-2008 @6:50PM Michael Schmitt said... I appreciate the fact that you call out the additives as "shelf-extending additives". They were added for a reason, as the preservatives cost money and businesses don't just add random ingredients to products for no reason. A food scientist at one point was posed with the question of extending shelf-life, and preservatives were the answer.
The best breads I ever got were from France at the local bakeries, but the literally staled within 24 hours of buying the food. When I asked the locals what I could do to keep the bread from staling, they looked at me funny and just told me to go buy another loaf...
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8-12-2008 @3:06AM Alex said... Why do you just not either eat more bread or buy smaller loaves?
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8-12-2008 @6:00AM zerocalories said... I had always wanted a breadbox but never liked the plastic ones. This stainless steel one should do the trick.
http://www.amazon.com/o/ASIN/B000H9NDDA/ansi-20/
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8-12-2008 @9:50AM Jason Levine said... Interesting that LaDuca recommends paper bags. Whenever we get bagels that come in paper bags, we always put them in plastic bread bags as they seem to last longer that way.
I've found that the best way to quickly turn a frozen bagel into a "fresh" one is to microwave it for about 20 seconds, slice it, and then lightly toast it in the toaster oven. The microwave leaves the bagel thawed but a little soggy and the toaster oven crisps the bagel back up. (It's just too bad that our toaster over died awhile back and we still can't decide on which new one to get.)
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8-12-2008 @12:28PM Celeste said... Oooh, Zingerman's. I used to live in Ann Arbor, where Zingerman's is a cultural institution and landmark all in one, and they DO know their bread (I miss it). So I'm going to have to try this out. Up until now, I've simply turned into my mother and stored my bread in the refrigerator... It works, up to a point, but the bread isn't quite the same.
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