How to store STELLA Bread
Thank you so much for signing up for the February Bread Shares! I hope you will enjoy all the loaves this month, but should there be anything that needs my attention please let me know. I want to make the CSB the best it can be and constructive feedback is the best way to improve. Thank you!
Numerous people recently ask me what the best way is to store your bread...
so I thought it might be time to write it down again, especially since some of you are ordering for the first time and might be wondering the same thing. My preferred method is to leave the loaf out on the counter unwrapped. Once I cut into it I place it face down on the counter. This keeps the cut surface from drying out and you avoid that wasteful dry slice that no one likes. If I know I won’t eat the loaf in the next three days, I pre-slice it and put it in the freezer. Any bread I freeze I double wrap to avoid freezer burn, one layer can be a paper bag. When I am ready to have toast I pull out a slice and put it in the toaster. Easy and very convenient! In case you are saving a whole round loaf for a dinner party that’s more then three days from now, freeze the entire loaf for up to three months. A few hours before you are ready to serve it take the loaf out of the freezer, unwrap it and let it thaw. Pre-heat the oven to 350F. Wet the loaf slightly with water, either with your hands or a spray bottle and put it in the oven for about 15-20 minutes depending on how dark you like it. Forgot to take it out early enough? Stick it in the oven frozen it will take about 35-40 minutes to be ready and the crust will be thicker, but its still good! Those are the things I do with my bread. What are your storage methods?
This week’s Share
Ingredients: Montana grown org. wheat flour, sourdough culture, sea salt.
Sesame Seed Sandwich Loaf
Ingredients: Montana grown org. wheat flour, water, org. sesame seeds, org. sourdough culture, sea salt.
Bakers Choice: Sonoran Country Sandwich Loaf
Another try with the Sonoran White wheat from Prairie Heritage Farm. What do you think?
Ingredients: Montana grown org. wheat flour, water, org. fresh milled sonoran white wheat flour from Prairie Heritage Farm, sea salt.
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I love bread! I will post my weekly bread choices here and anything else bread, grains and fermentation related that I think you might find interesting.