March 30, 2017 - 6:48pm
Sourdough storage
The picture is of two loaves of Vermont Sourdough from the book Bread by J. Hamelman. I made them Sunday, the 26th. I used to store all bread, even sourdough, in plastic bags. But the sourdough crust would soften. These loaves were stored in paper sacks. The sandwich I had today with this bread was very chewy and the crust was difficult to chew. The bread still tasted fine.
Any suggestions for keeping the bread fresher? My old teeth have trouble with the crust.
Mike
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Hi Pmiker, I too have to avoid the hard crusts due to the evil dentist. But I can still enjoy CAREFULLY the chewy texture IF I do one of 2 things. First, wrap the bread in a good tea towel and let it cool, but that is not my favorite way.
Get a paper towel and get a good pat of shortening and rub all over the crust when it is still quite hot. Yeah, I know...not what you want to hear...but sometimes you just have to do what you have to do to be able to chew the crust. Plus...bread rubbed with shortening (or butter) tends to stay a bit fresher. Spraying or brushing oil just doesn't do the same thing IMHO 55+ years of baking experience.
The best results I've had is slicing the whole loaf the first day and freezing it. Then the slices can be pulled from the freezer and toasted. The bread comes back to a similar texture as the first day.
when giving it as a gift or selling it?