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Proofreading for rest of the book text. (#73)

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38
book/storing-bread/storing-bread.tex
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@@ -1,4 +1,4 @@
In this chapter, you will learn about different
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.
@@ -13,26 +13,26 @@ time.
\section{Room temperature}
The most common method is to store your bread
at room temperature. After taking a slice of 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 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
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
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,
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.
Once your bread has dried out, you can run it under
tap 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
@@ -56,12 +56,12 @@ 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
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
into the bag and is then re-absorbed by the crust. If
you want the crisp crust, the best option is to toast your
bread.
Another problem with storage containers is natural
@@ -83,30 +83,30 @@ 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
In my experience though, the trick is to use a sealable
container. With a sealable ziplock 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
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
your freezer. Slice up the whole loaf 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
When you want to eat fresh bread, open one of the portions
in the morning and allow the bread to thaw over a few
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
This option is great for 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.