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Bread storage?

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shallots Aug 31, 2009 06:58 PM

I'm rediscovering 'real' bread and some of the loaves I've made (that Mr. Shallots hasn't eating all of) are big. They don't fit into the salvaged bread bags from bought bread.
Do you have a source or alternative to plastic or (shudder) ziplock bags?

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  1. Antilope RE: shallots Aug 31, 2009 07:08 PM

    I sometimes store mine in my slow cooker with a tight fitting lid.

    1. goodhealthgourmet RE: shallots Aug 31, 2009 07:12 PM

      if you have the counter space, maybe you should consider a breadbox...?

      2 Replies
      1. re: goodhealthgourmet
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        shallots RE: goodhealthgourmet Aug 31, 2009 07:46 PM

        I do have counter space that isn't at the baking station or near the cooktop. What makes a good breadbox?
        My Mother (50s) had one as a built in...a metal thing with a sliding top. Devil to clean crumbs from. I think there were a few air holes in the sliding top.

        Mr Shallots made me a solid wooden box with some left over parduk (kind of wood from Thailand) but it's really heavy ...probably not air tight... bread molded fast in it in New Orleans, so I stopped using it. It's drier up here.

        What does make a good bread box?

        1. re: shallots
          goodhealthgourmet RE: shallots Aug 31, 2009 08:36 PM

          these might help...

          http://www.nytimes.com/2001/04/11/din...
          http://jdorganizer.blogspot.com/2007/...

          i love the British crock - so cute! :)

      2. Fritter RE: shallots Sep 1, 2009 02:36 AM

        Brown paper bags.

        1 Reply
        1. re: Fritter
          BobB RE: Fritter Oct 26, 2009 07:50 AM

          Even better, brown paper bag in a breadbox.

        2. chowser RE: shallots Sep 1, 2009 05:18 AM

          If it's been cut, cut side down on a cutting board. If not, paper bag, as Fritter suggested. But, I don't think bread is that good kept more than a day. But, that's only for crusty bread. For sandwich type bread, I use tupperware/rubbermaid containers.

          1. ipsedixit RE: shallots Sep 1, 2009 10:43 AM

            Do you have a microwave? Store your bread in there (obviously take the bread out when you use the microwave).

            Also, for a quick and simple "bread box" use an empty (preferrably new-ish) shoebox. Line the bottom with some wax paper and you're good to go.

            1. Paulustrious RE: shallots Sep 1, 2009 02:36 PM

              Long term - freezer
              Short term - on a granite (etc) counter with an upside down mixing bowl over it. A kitchen aid bowl works well. As chowser said, cut side down.

              6 Replies
              1. re: Paulustrious
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                ijeny RE: Paulustrious Oct 24, 2009 11:23 PM

                Hi,

                1) How do I prepare quick breads and/or muffins in terms of packing in order to put them in a freezer?

                2) How long can they stay good for once into freezer?

                3) Once quick breads and/or muffins are forzen, how do I bring them back to serve?

                1. re: ijeny
                  hotoynoodle RE: ijeny Oct 26, 2009 08:43 AM

                  to shallots: make smaller loaves? what's your issue with ziploc bags? they're useful for freezing stuff.

                  ijeny: breads and muffins freeze easily and well. breads i usually wrap in foil then in a ziploc bag that i suck the air out as much as possible. muffins just go in a bag, no foil. breads will keep longer then muffins, but both will be fine for a couple months. i prefer thawing at room temp and then warming in the oven. breads get weird in the microwave. (plus, i don't have one.)

                  1. re: hotoynoodle
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                    ijeny RE: hotoynoodle Oct 27, 2009 11:22 AM

                    Hi Hotoynoodle,

                    Thanks for your suggestion. Do you freeze breads sliced or unsliced?? Is it nesessary to wait for breads or muffins totally cool down before freeze them?

                    1. re: ijeny
                      hotoynoodle RE: ijeny Oct 27, 2009 07:00 PM

                      yes, cool to room temp, otherwise you'll get condensation in the wrapping.

                      i prefer unsliced -- it keeps better with fewer exposed surfaces.

                      1. re: hotoynoodle
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                        ijeny RE: hotoynoodle Oct 27, 2009 10:30 PM

                        An issue I see with putting unsliced bread to freeze is if only need some slices instead of a whole loaf, then the whole loaf needs to be thaw, and get few slices and put the rest of loaf back to freezer again. If I keep doing this, freeze and thaw, freeze and thaw, doesn't it damage the bread?

                        1. re: ijeny
                          hotoynoodle RE: ijeny Oct 28, 2009 03:40 AM

                          yes. do not freeze and thaw. make smaller loaves, unless you plan on freezing it for only a very short time. the crust on the bread acts like a seal. any exposed or cut surfaces will be exposed to air, thus dehydration and degradation.

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