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It was a real conversion experience for me. I have one at home, my hudband. He would eat the bread the minute it comes out of the oven if I let him. He would ask every 15 minutes to see if the bread was ready to be sliced. I never get to cool my bread completely unless I bake it late at night and the bread doesn't come out until after my husband's bedtime. LOL I make small loaves so my breads don't last more than 3 days in our household.
Dryness never seems to be a problem to us. My partner makes bread using a bread maker and I make sourdough the using a starter, which I bought, which is 60 yrs old - from a 5th generation family bakery called Hobbs House Bakery.
The Sourdough Nation. This website will really assist us with our new hobby. Two reasons to allow bread to come at minimum to room temperature: 1. Cutting warm bread allows moisture to escape into the air, which means it will stale faster. If you know your crowd and they 1. Thank you all for the stimulating discussion on this topic. I will let my freshly baked loaf go until tomorrow before I cut into it.
I am willing to try new ideas that improve flavor and shelf life of a good sourdough bread. As one who likes to experiment, I see my next baking session dividing the dough into 2 loaves and testing flavor and staleness rate from one cut first day and the other cut on the second day. I let mine come to room temp or near room temp prior to slicing. I also find anything like sourdoughs and ryes do better flavor wise the next day. The flavors tend to marry up, but I have to admit we have tore into many a fresh loaf!
Fresh bread beats about everything, unfortunately its hard to wait especially if one is hungry, but I try and wait for the bread to achieve equilibrium. Most breads are finished baking at about degrees. Some a bit higher, around I use a thermometer and set it to about 5 degrees lower than needed and hover when it alarms. If I want a crustier crust I shut off the oven and let it sit with the door open, this works very well.
Another great way is to use a bees wrap cloth available at King Arthur, but I made my own, I know a bee keeper, and once you get the technique down, and have the supplies, its easy and works great,!! Thus far it gets eaten it too fast to worry about going stale.
Since I don't have a bread box -- or place to put a bread box if I had one -- I have been happy to discover that I can use the same Corning Ware casserole dish and lid that I baked the bread in as my bread keeper and just keep it on the kitchen table. Thus far we have never waited more than an hour or two before cutting into the bread after it leaves the oven, but today I will compromise and wait about hours to see if I can tell any difference. If it turns out to be noticeably better, next time I'll give it a full 24 hours to rest.
Skip to main content. Cooling bread - how long to wait? March 15, - pm. I've found two ideas frequently repeated: 1. So, how long do TFL members let their breads rest after baking? Apr 5 - am. Mar 15 - pm. Mar 16 - am. Mar 16 - pm. Apr 22 - am. My husband has -yet- to see an intact loaf, save for the photographic proof of its existence. By placing them on a rack, it will allow the air to circulate around the loaves and keep the crust from becoming soggy.
While the cooling process is happening, the starch retrogradation will complete as the water moves out evenly towards the crust.
If bread is not cooled adequately, it can negatively impact the quality of the loaf. If cooled excessively, the bread will become drier and firmer, which will give it a brittle, harsher eating quality. When cooled to quickly, the loaf will become dehydrated, and the loss of moisture will contribute to it becoming stale quicker. If the loaf has not had enough cooling time, the sidewalls will be weak and can collapse when being sliced.
You will end up with ragged slices, or the bread may tear from the excess moisture, which makes the loaf and the crumb too soft. If you are using an electric slicer, a loaf without enough cooling can gum up the slicer blade.
You can also end up with too much moisture in the storage bag when you put an uncooled loaf in it. When your bread is ready for slicing, use a serrated knife that has deep serrations to make it easier and neater to cut even slices. Some bread products do better being torn by hand, such as the baguettes, as it gives them a more attractive texture. Baked bread will always taste its best on the day it was made. If you have used a pre-ferment, your bread can stay good as long as three to five days.
Why some bakers use a pre-ferment is the fermentation period is extended. The natural enzymes and yeast that are in flour have time to take action on the proteins and starches in the dough. The process releases a more significant amount of food for the yeast to ingest and turn into energy.
Pre-fermenting can impact the flavor of the bread by making it taste better. The amount of fat your bread contains will affect its shelf life as the fat will act as a preservative. To store your bread at room temperature, you should keep it in a paper bag, especially if it is a loaf of sourdough bread. During the cooling process, areas of the bread cool at different rates. The outside crust loses heat quickly, whilst the inside of the bread is still hot.
As a result, moisture moves from the centre of the bread towards the crust. While cooling, the amylose molecule of starch in the bread begins to retrograde. The starch retrogradation process solidifies and links the crumbs of the bread together. This is because the gluten and starch are still dense and water-logged.
We should really allow time for the bread to cool so the structure can be improved. Many bakers also find that flavour develops during the bread cooling process. This can be due to further chemical actions that take place as the bread cools. This is thought to be why sourdough bread takes longer to cool. A bread cooling rack is a piece of kitchenware designed to complete the cooling process. A cooling rack allows water vapour to evaporate off bread or cakes. Covering the hot bread will condense moisture on the crust, making it soft and soggy.
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