May 14th, 2014 CSB Note

This Weeks Share
Country Sourdough
Millet-Wheat Bread
Deluxe Brownies
Pecan-Alpen Granola

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It’s been some time since I wrote about how to care for your bread and I have been getting questions about it lately so I thought it might be a good refresher. First of all, everyone has a different way of caring for their bread and whatever works for you is great! But in case you are looking for another way to do it here is my routine.

All un-cut loaves that I will slice into within a day I  keep out on the counter on a wooden cutting board, no bag. Once I cut off a slice I turn the loaf with the cut side down onto the cutting board to seal the open crumb from drying out. This works great for up to three days then it gets too dry. If it takes longer then three days to eat a loaf I still keep it cut side down on the cutting board but place a plastic bag over the top, trapping some of the moisture without creating condensation. 

If I don’t plan to eat my loaf within a couple days I  double bag and freeze it. To reheat, I thaw it overnight at room temperature. When I am ready to serve it, I moisten the loaf with a little water, enough to get it wet but not soaked and put it in a preheated oven between 350-400F for 8-12 minutes. It comes out with a perfectly refreshed crust ready to be eaten. I usually don’t reheat the sandwich pan loaves, those I often freeze pre-sliced ready to toast straight out of the freezer or use unheated once thawed. 
What is your bread-caring routine?