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diff --git a/02-18-storing-bread.md b/02-18-storing-bread.md new file mode 100644 index 0000000..8bf9e61 --- /dev/null +++ b/02-18-storing-bread.md @@ -0,0 +1,21 @@ +#### Storing Bread + +Lean crusty loaves can be stored on the counter, cut side down. +Really, this works just fine, though you can also store them in a +paper bag and cover the cut side with foil -- this will stave off +drying out a little longer. Lean yeasted loaves will keep for a day, +maybe two, but not much longer. Sourdoughs, on the other hand, will +keep for 4-5 days. + +Loaves with sweeteners and / or fats should be stored in a plastic bag +or an airtight container at room temperature. They'll keep for 3-4 +days before they begin to stale. + +DON’T store bread in the refrigerator. While this will prevent the +bread from going moldy, unfortunately, bread goes stale very quickly +at temperatures in the 30s and 40s. + +Bread freezes very well. Let it cool to room temperature, and then +wrap it in foil or place it in a plastic bag. You can either let it +thaw out on its own (which takes half a day or so), or wrap it in foil +and bake it at 350 degrees for about 45 minutes. |