I think I finally nailed my perfect loaf. Now I need to find a way to store it so the crust is as crispy the next day as it is now. That is if I don’t eat the whole thing tonight.
I think I finally nailed my perfect loaf. Now I need to find a way to store it so the crust is as crispy the next day as it is now. That is if I don’t eat the whole thing tonight.
by Cmshillzabitch
19 Comments
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BattledroidE
Ooh that’s gorgeous!
You could just put the cut side down so it doesn’t dry out the crumb, and keep the crust from getting soggy in a bag. Perfectly fine for overnight “storage”.
petewondrstone
Perfect loaf is great. I’m yet to do three in a row.
larkspur82
i have that problem too. I can get a beautiful crunch while cutting it thr first day but not the second day…
Artistic-Traffic-112
Hi. Congratulations. Appears perfect⭐⭐⭐⭐⭐
Relative_Tone61
it’s not a matter of storage methods. its the internal moisture migrating outward that causes crust to lose its crispness.
just toast again before eating
Numerous-Job-751
I actually keep my bread in my Dutch oven. It allows enough moisture to leave while still preventing it from getting stale too fast. I don’t know you can ever keep it quite as crisp as a fresh loaf without giving it a little toast, but maybe someone knows the trick. The roof of my mouth prefers it a little softer, however.
treewizard_
Day 1, store the loaf cut side down on your cutting board! Day 2 it needs to go into a bread box or bag (sometimes I push it but it gets a little dried out), but you can get one more day of crispy crust at least this way! baking it out a little darker will also help it stay crisp
thackeroid
The crest will never be as crisp as it is on the first day. That’s because the starch in it starts to retrograde. But that’s okay, it’s still delicious on the second and third day.
Dobermanmom12
Mine is always too dense. I don’t know what I’m doing wrong.
Dobermanmom12
Beautiful loaf
Reeseismyname
Cut it and freeze it on the second day! When you toast it or fry it it will return to the perfect consistency.
Immediate_Many_2898
I use liners for crock pots. They are tough so you and reuse them and huge so they can hold two loaves if you make two at a time like I do. You can leave them partially open, so the crust doesn’t soften for a day and then twist the neck good and tight, so the bread doesn’t dry out if yours happens to last into the third day. I’ve tried Tupperware/Rubbermade but they are never the right size. I like the bees wax cloth, but it does leave the crust soft.
P8chDeezNutz
I just put the bread cut side down on the cutting board. Loaves usually never last more than a day or two. And even if they do…. Croutons
us3r2206
Keep the olive oil to dip after you bake the loaf.
Stevie_Steve-O
Looks delicious, congrats! I hope you have success in recreating it again and again
crabsock
Keeping the crust as crispy as when it is fresh is unfortunately not possible. However, bread actually freezes quite well. What I always do is slice up whatever is left at the end of the day on which it was baked, put it in a gallon ziplock, and stick it in the freezer. Then when you want some bread, just pop it straight in the toaster (or toaster oven) from the freezer and it will come out great.
malfalda
What is your recipe
CheesePlease0808
Cut slices and toast them in an air fryer. Perfection.
19 Comments
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Ooh that’s gorgeous!
You could just put the cut side down so it doesn’t dry out the crumb, and keep the crust from getting soggy in a bag. Perfectly fine for overnight “storage”.
Perfect loaf is great. I’m yet to do three in a row.
i have that problem too. I can get a beautiful crunch while cutting it thr first day but not the second day…
Hi. Congratulations. Appears perfect⭐⭐⭐⭐⭐
it’s not a matter of storage methods. its the internal moisture migrating outward that causes crust to lose its crispness.
just toast again before eating
I actually keep my bread in my Dutch oven. It allows enough moisture to leave while still preventing it from getting stale too fast. I don’t know you can ever keep it quite as crisp as a fresh loaf without giving it a little toast, but maybe someone knows the trick. The roof of my mouth prefers it a little softer, however.
Day 1, store the loaf cut side down on your cutting board! Day 2 it needs to go into a bread box or bag (sometimes I push it but it gets a little dried out), but you can get one more day of crispy crust at least this way! baking it out a little darker will also help it stay crisp
The crest will never be as crisp as it is on the first day. That’s because the starch in it starts to retrograde. But that’s okay, it’s still delicious on the second and third day.
Mine is always too dense. I don’t know what I’m doing wrong.
Beautiful loaf
Cut it and freeze it on the second day! When you toast it or fry it it will return to the perfect consistency.
I use liners for crock pots. They are tough so you and reuse them and huge so they can hold two loaves if you make two at a time like I do. You can leave them partially open, so the crust doesn’t soften for a day and then twist the neck good and tight, so the bread doesn’t dry out if yours happens to last into the third day. I’ve tried Tupperware/Rubbermade but they are never the right size. I like the bees wax cloth, but it does leave the crust soft.
I just put the bread cut side down on the cutting board. Loaves usually never last more than a day or two. And even if they do…. Croutons
Keep the olive oil to dip after you bake the loaf.
Looks delicious, congrats! I hope you have success in recreating it again and again
Keeping the crust as crispy as when it is fresh is unfortunately not possible. However, bread actually freezes quite well. What I always do is slice up whatever is left at the end of the day on which it was baked, put it in a gallon ziplock, and stick it in the freezer. Then when you want some bread, just pop it straight in the toaster (or toaster oven) from the freezer and it will come out great.
What is your recipe
Cut slices and toast them in an air fryer. Perfection.