Fresh at any time of the day – that’s how good bread works
First the warm scent is intoxicating, then the crispy crust cracks and it feels wonderfully fluffy on the inside. Good bread fills you up and makes you happy. But in the meantime two thirds of the breads sold come from the factory and the quality is falling as a result. While traditional bakers only know three basic ingredients, namely flour, water and salt, many additives are used in industrial production to make the dough more machine-friendly and to keep its resting times as short as possible. That’s why home baking is back in fashion.
Good bread takes time
If no chemical additives are used during baking, the rising time required for the dough will be longer. A traditional bread dough can rest for up to 18 hours before it is processed further. This is good for the dough and for us, because it breaks down sugar components in the grain that are difficult to digest. A nice side effect is the even better taste. In order to preserve this and to enjoy the bread fresh and juicy for as long as possible, it must be stored properly. But what is the best way to store bread?
Bread in foil or paper? Don’t get in the bag!
The basic rule is: Bread needs open-pored packaging so that excess moisture can escape and mold does not form. Plastic bags, aluminum foil, cling film or foil-coated paper bags are far too good for good bread. In the warm, humid climate, the baked goods become spongy and become a breeding ground for mold. Infested bread can only go in the bin. If you still want to use a bread box made of plastic or metal, you should at least pay attention to ventilation holes.
Paper or cloth are not good alternatives, as both draw moisture out of the bread. It will dry out quickly. Actually logical, if you consider that wet shoes stuffed with paper dry again overnight. Wood also absorbs a lot of moisture, which is why the bread tends to dry out even in a wooden box. On the other hand, the crust stays crisp longer than in paper because the moisture migrates from the bread into the paper and the crust that encloses it softens. Bread wrapped in paper therefore gets a soft crust and becomes hard on the inside.
This is how your bread stays fresh
Clay pots and beeswax wraps are the best alternatives to the usual aluminum, paper, cloth or plastic bread wrappers. However, the clay pot must not be glazed all around so that the air can circulate. The pores of the clay absorb the moisture from the pastry so that it doesn’t go moldy – and slowly release it again. This keeps the bread in the Römertopf juicy for a long time. However, the crust also softens faster than when stored open.
Groceries love beeswax wraps! More of a bowl than a wrapper, they naturally keep bread and other foods fresh. A great way to save yourself the bulky clay pot for storing bread. Beeswax wraps keep the crust crisp and the inside soft. The moisture is released to the outside in doses, wax and pine resin create a climate inside that delays the formation of mold and keeps the bread nice and moist and fresh. If you prefer a crispy crust, wrap the bread loosely. If you prefer a softer loaf, wrap tightly.
Avoid the fridge
Room temperature is perfect for storing bread. Bread should therefore not be stored in the refrigerator, except in the summer, when it is really hot. The reason: the bread dries much faster in the refrigerator than with other storage methods. The water stored in the baked goods is released three times faster than usual due to the low temperature in the refrigerator. In addition, bread loses its taste in the refrigerator.
Which bread in which cloth?
Ideal for rolls or cuts on the go.
Perfect for tin breads or round pound loaves.
Size extra large
For large breads from 750g up to 1.5kg and baguettes (diagonally).