diff --git a/book/book.tex b/book/book.tex index d306e53..b0481c8 100644 --- a/book/book.tex +++ b/book/book.tex @@ -119,12 +119,10 @@ \input{baking/baking} \chapter{Storing bread} -\section{Fridge} -\section{Room temperature} -\section{Frozen} +\label{chapter:storing-bread} +\input{storing-bread/storing-bread} \chapter{Troubleshooting} - \input{troubleshooting/crumb-structures/crumb-structures} \input{troubleshooting/misc} diff --git a/book/references.bib b/book/references.bib index 6c6009c..2218ae2 100644 --- a/book/references.bib +++ b/book/references.bib @@ -318,4 +318,11 @@ url = {https://www.sciencedirect.com/science/article/pii/S0963996910002127}, volume = {43}, year = {2010} +} + +@article{storing+bread, + author = {King Author}, + title = {Storing yeast based bread}, + url = {https://www.kingarthurbaking.com/blog/2020/07/08/the-best-way-to-store-yeast-bread}, + note = {Accessed: 2023-02-03} } \ No newline at end of file diff --git a/book/storing-bread/storing-bread.tex b/book/storing-bread/storing-bread.tex new file mode 100644 index 0000000..59926af --- /dev/null +++ b/book/storing-bread/storing-bread.tex @@ -0,0 +1,119 @@ +In this chapter, you will learn about different +methods of storing your bread. This way +your bread can best be enjoyed at a later +time. + +\begin{table}[!htb] + \begin{tabular}{|l|l|l|} + \hline + \textbf{Method} & \textbf{Advantages} & \textbf{Disadvantages} \\ \hline + \textbf{\begin{tabular}[c]{@{}l@{}}Room\\ temperature\end{tabular}} & \begin{tabular}[c]{@{}l@{}}The easiest option. Best for bread that\\ is eaten within a day. Crust typically\\ stays crisp when humidity not too high.\end{tabular} & Bread dries out very quickly. \\ \hline + \textbf{\begin{tabular}[c]{@{}l@{}}Room\\ temperature\\ in container\end{tabular}} & \begin{tabular}[c]{@{}l@{}}Good for up to a week. Catches mold\\ more quickly.\end{tabular} & \begin{tabular}[c]{@{}l@{}}Bread needs to be toasted\\ for crust to become crisp again.\end{tabular} \\ \hline + \textbf{Fridge} & \begin{tabular}[c]{@{}l@{}}Bread stays good for weeks. Can dry\\ out a little bit when not using air-tight\\ container.\end{tabular} & \begin{tabular}[c]{@{}l@{}}Bread needs to be toasted.\\ Requires fridge and energy.\end{tabular} \\ \hline + \textbf{Freezer} & Bread stays good for years. & \begin{tabular}[c]{@{}l@{}}Requires thawing and then\\ toasting. Requires freezer and\\ energy.\end{tabular} \\ \hline + \end{tabular} + \caption{A table visualizing the advantages and disadvantages + of different bread storing options.} + \label{table:bread-storage} +\end{table} + +\section{Room temperature} + +The most common method is to store your bread +at room temperature. After taking a slice of bread +store your bread with the crumb facing side +downwards. + +This method works great if you want to eat +your bread within a day. The crust stays +crisp and does not become soft. \footnote{ + The higher the humidity in your room the faster + the crust will become soft. +}. The biggest downside to this method is that +the bread becomes hard quickly. As time progresses +more and more water evaporates from your dough's +crumb. Ultimately the bread will become very hard +and impossible to eat. The more water you use +to make the bread the longer the bread stays good. +A low-hydration recipe can dry out after 1-2 days, +a high-hydration bread needs 3-4 days to dry out. + +Once your bread dried out you can run it under +your tap's water for around 10 to 15 seconds. +This water bath allows the +crumb's starch to absorb a lot of water. Proceed and +bake your bread again in the oven. The resulting loaf +will be almost as good as new again. + +Another option for dried-out bread is to use it +to make breadcrumbs. These bread crumbs can be mixed +into subsequent loaves. They can also be used as +base ingredients for other recipes such as "Knödel".\footnote{ + Knödel is an Austrian dish that uses old bread as a basis. + Breadcrumbs and day-old bread are mixed with eggs, and sometimes + spinach or ham are added. The batter is then boiled in salty water. +} + +\section{Room temperature in a container} + +Just like the previous option, you can also store your +bread inside a container. This could be a paper bag, +a plastic bag, or a bread storage box. The paper bag and +most bread boxes are not fully sealed. They allow some of +the air to diffuse out of the container. This means that +the bread will also slightly dry out. + +When using a sealed bag such as a plastic bag the bread +will retain a lot of moisture. The bread will stay good +for a longer period. However, at the same time, the crust +will also lose its crispness. Some of the water diffuses +into the bag and is then re-absorbed by the crust. In case +you want the crisp crust the best option is to toast your +bread. + +Another problem with storage containers is natural +mold contamination. The moment your bread is taken out of +the oven it starts being contaminated with aerial mold spores. +The spores are microscopically small and are everywhere. +The mold spores grow best in a humid environment. By placing +your dough in a container you have created a mold paradise. +A plain yeast-based dough will start to mold within a few days +like this. The sourdough-based bread stays good +for a longer period as the acidity is a natural mold +inhibitor. + +\section{Fridge} + +In my own experience storing bread inside the fridge +works well as long as you use a sealed container. Some +sources say that the bread dries out inside of the +fridge \cite{storing+bread}. Supposedly the fridge +encourages liquid from the crumb to migrate to the bread's surface. + +In my experience though the trick is to use a sealable +container. With a sealable zip lock bag +the excess humidity will stay in the bag and ensures +that the bread does not dry out as quickly. At room +temperature, this would cause your bread to mold. At +lower temperatures, the bread can stay good like this for +weeks. The crust however will lose its crispness and +thus toasting is advised. + +\section{Freezing} + +Another great option for long-term storage is to use +your freezer. Slice the full bread and create portions +that you can consume within a day. Store each portion +in a separate container and place them inside your +freezer. + +When you want to eat fresh bread open one of the portions +in the morning and allow the bread to de-thaw over some +hours. This way you can easily remove the frozen-together +slices. Proceed and toast the slices in your toaster +or bake them in the oven until they have the crispness +that you like. + +This option is great for the very long-term storage. Personally +I like having a few slices of bread frozen as an emergency +backup when I had no time to bake. \ No newline at end of file