Preservative(s) For Homemade Bread

AdaptAndAchieve said:
Last night I remembered I'd seen stuff about cold proving and wondered if that may be of use to you?
breadtopia.com talks of a final proving in the fridge of says 8-14 hrs, but says it may possibly be ok after 24 hrs
theperfectloaf.com says 8-16 hrs proved in fridge is ok
some other discussion here Proving Bread Overnight - Why And How?

Maybe you already know this stuff, but I was thinking prep ... split dough .. prove/bake 1 today, prove remainder in the fridge and bake tomorrow. That's one way of extending the freshness of baked bread
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Thank you. Those are good reads. I'm, for now, going to see if adding the egg yolk makes a difference and then go from there. I've done long, 3 day, proofs in the fridge but can't remember how long the bread lasted! :eek:
 
Barriehie said:
Thank you. Those are good reads. I'm, for now, going to see if adding the egg yolk makes a difference and then go from there. I've done long, 3 day, proofs in the fridge but can't remember how long the bread lasted! :eek:
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Are you making 1 loaf at a time?
 
That could work in the winter but not doable in the summer. I don't have an energy friendly house.
 
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Barriehie said:
View attachment 129209

Too many windows. I have to minimize turning on the 10.8 kilowatt box in the kitchen. View attachment 129210View attachment 129211View attachment 129212
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Righto, I lived in the south long enough to understand that it's difficult to leave butter out on the counter for a few hours without it melting into a pool, much less heat up the oven and the entire kitchen on two separate days to bake half loaves of bread. It's just been a long time since I lived there so I wasn't thinking. Pretty much negates the savings making your own bread from scratch over buying it, doesn't it?

We have a lot of windows here, too, but my concern is more in the winter when I can feel the chill while walking past them and that tile floor sure gets cold! Socks and crocs, my dear, socks and crocs. Not a great fashion look but who cares!
 
Hey, do you have one of those foodsaver thingamajigs? I was thinking if you were to seal up half of it, it wouldn't mold as fast? But if you've room for that bread box on your counter that works too.

Just read this article that states to not store bread in plastic, LOL.
How to Keep Bread From Molding (15 Must-Know Tips)
Found this tidbit quite interesting:
"13. Slice Bread From the Middle
Another way to keep unsliced loaves of bread fresh and mold-free is to cut into the middle rather than from the end. This exposes less of the bread’s interior to air, as the crust will remain intact. Just keep pushing the bread together again before you store it."

Oh, and this other article stated to use sourdough starter instead of commercial yeast as the sourdough starter will inhibit mold growth. I have often made products using both sourdough starter (discard) and commercial yeast, so maybe try using a little SSD?
How to Keep Homemade Bread From Molding | Knead Rise Bake
 
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JAS_OH1 said:
I was just wondering if you could find smaller loaf pans and bake 1 on Sunday, keep the dough in the frige, and bake the other Tuesday.
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That what my suggestion was getting at - prep the dough and split it, to be baked on at least 2 different days.
EDIT: ah, if the oven is making the kitchen too hot in summer, then 2 bakes could be an issue
 
AdaptAndAchieve said:
That what my suggestion was getting at - prep the dough and split it, to be baked on at least 2 different days
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Right, that's what I assumed, but I wasn't sure if he was baking 1 or 2 loaves. A lot of my bread recipes are for 2 loaves or 1 extra large loaf. I have mini loaf pans but no small-medium ones. I have regular sized (large) loaf pans and my extra long loaf pan that I use when we have guests. Edited to add that I am going to buy some of those smaller loaf pans I think. I saw some carbon steel ones on Walmart.com that were on clearance.
 
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The crust is what's getting moldy. The way this last one did it almost appears that the spores might be coming from the paper towels I wrapped the bread with. I think next time after I take the bread out to cool I'll put the paper towels and the paper bag in the oven. It'll still be 350'ish so that should sterilize the paper.
 
Barriehie said:
The crust is what's getting moldy. The way this last one did it almost appears that the spores might be coming from the paper towels I wrapped the bread with. I think next time after I take the bread out to cool I'll put the paper towels and the paper bag in the oven. It'll still be 350'ish so that should sterilize the paper.
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I read something in one of those articles about using paper bags, also cloth bread bags and even tea towels.
 
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