According to The Bread Guide, to know how to store your bread properly, you need to understand its post-bake hydration level, or the amount of water left in the loaf after baking. Airy breads like focaccia have a lower hydration level after baking than a denser bread like rye or pumpernickel, which retains water throughout the baking process.
With less water, the lighter breads require less ventilation to keep the loaves fresh. Higher hydration breads, however, are better off with a little breathing room. Similarly, breads with eggs or sugar (think brioche or challah) will go moldy well before they dry out.
An old-fashioned bread box is the best option for countertop storage, reports The New York Times. This breathable box regulates humidity levels, keeping the bread from turning stale without triggering mold growth. With the proper storage, StillTasty recommends keeping pre-sliced breads on the counter for one week. Unsliced, soft crusted breads do OK for up to five days. The hard crust breads only last a day or two.
Hard crust devotees, take heart. There is a way to bring rock-hard whole loaves back to life. Food Network suggests rinsing the loaf under running water and placing it in a preheated 300-degree oven for six to 10 minutes. This method crisps the crust while steam revives the interior into a soft and chewy loaf.
"bread" - Google News
April 24, 2022 at 04:00AM
https://ift.tt/KE4rHJ2
How Long Can You Store Bread On The Counter Before It Goes Stale? - Tasting Table
"bread" - Google News
https://ift.tt/pFk9i7W
https://ift.tt/yfEbLRe
Bagikan Berita Ini
0 Response to "How Long Can You Store Bread On The Counter Before It Goes Stale? - Tasting Table"
Post a Comment