Storing Bread Chapter (#44)

This adds the chapter that looks at different bread
storing options.

book/book.tex

@@ -119,12 +119,10 @@
 \input{baking/baking}
 
 \chapter{Storing bread}
-\section{Fridge}
+\label{chapter:storing-bread}
-\section{Room temperature}
+\input{storing-bread/storing-bread}
-\section{Frozen}
 
 \chapter{Troubleshooting}
-
 \input{troubleshooting/crumb-structures/crumb-structures}
 \input{troubleshooting/misc}
 

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}
 }

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.