Okay, in 40 minutes I'll have a sourdough-bread ready, and I will take it with me to a girl tomorrow and eat with soup for dinner. Now, I want this bread to be as fresh as possible for the next 20 hours before consumption. How should I do it, put it in an air-tight plastic bag, a plastic container, paper bag, room temp, minus degrees etc? I'm kind of desperate, I want this to be as good as possible. Thanks in advance, /ck/.
Pic kind of related, my last bread.
If you want the crust to stay crunchy, leave it out. If you want the crust to be softer, put it in a bag.
>>7407973
Hmm, I guess I'll leave it out then, but should I put a towel over it? Will it draw more moisture from the bread or keep it fresh for longer? Will post the new bread in ~ 30 minutes.
>Tfw forgot to draw on it with a razor
Pic unrelated
>>7407964
If you have a box made out of wood, put it in there. If not, go for the paperbag. A shadowy, non heated room is best but DO NOT put it in the refrigerator.
>>7407993
I just leave it out on the counter when I make bread. Covering it tends to soften the crust. The inside should stay soft for a couple of days or longer until you cut into it.
>>7407964
is this a picture of a picture on a computer screen?
>>7408000
Yes... I failed miserably, I thought: "Hey, better use my phone to start the thread since I don't have any pics of the bread on my computer!". But I didn't have any pictures on the phone, I had just taken them and sent them in the facebook chat. So then I was like "this is totally not a stupid idea and noone will point out that I'm so stupid". Füg. Anyways, the new bread will be photographed directly, I promise.
OP here, turned out great! Thanks for all the advice!
>>7408082
Nice job OP. Work on that scoring though.
>>7407997
This.
People who put bread in the refrigerator are enemies of bread.
>>7408527
I've always refrigerated bread. It tends to get mouldy fast when left out.
>>7408082
Hnnnnnnnnnnnggg how do you get a crust like that?
My crusts always end up smooth and boring looking, even if i score the bread. I just want that crunchy rough surface
>>7410218
wrap in cloth.
What that advice also apply to a bread like pumpernickel? I'd like to start baking my own, but I eat only a bit of bread a day... so if it goes bad after five or six days it's pretty much a waste
>>7409557
>I've always refrigerated bread
slice it, bag it, and freeze it.
Into the fridge it goes
>>7410218
>enemy of bread
Moisture is much worse than air is. Plastic bags trap moisture so they're a no-no. The bags you see on the supermarket shelves are special plastic that is made to breathe. Unless you have access to special bread bags plastic is a bad idea.
>>7410263
Sure, it would apply to all breads.
long time refrigerator of bread here
and then i learned i was wrong. there's absolutely no reason to keep it in the fridge, for any reason. i just keep it covered now, not even airtight, not even in the dark, and the bread will last fine (i've never had any mould grow, and sure it'll go a bit stiff after 6-7 days, but it's toastable)
>>7410328
that's why I specifically said to let it cool. cool to the touch= no condensation. plastic bag or plastic wrap all the way.
>>7410263
freeze it if you only have a bit at a time. slice it, double bag it and take a slice out at a time.
I do this for work, keep patties and bread slices in the office kitchen freezer and take one of each when I have lunch, it lasts forever
