storing homemade bread

Alisha2008

My OH makes bread every week (by hand) and it lasts perfectly for 5-7 days.. don't understand how yours lasts only 1 day???? We put it on a bread bag I bought on ebay, it's material with a plastic lining.

Diflower

Ours lasts to the end of the loaf - usually 3 days anyway.

Which breadmaker, and what programme are you using?

m0t

Its a Panasonic 2500 using the basic white loaf programme. We are storing the bread in Tesco zip lock bags.

The bread doesn't go mouldy or anything, but it loses its softness and the crunch outer crust goes soft quite quickly.

Justamum

m0t wrote: »

The bread doesn't go mouldy or anything, but it loses its softness and the crunch outer crust goes soft quite quickly.

That's normal. It's still perfectly edible though.

Badrick

Due to suddenly having a lot of time on my hands (redundancy) and having seen a few threads on here about keeping home made bread fresh, I've been scouring the tinterweb for an answer, and I think I've may have found one. Bread isn't as fresh on days 2/3, but it's a lot softer than normal.
It's an Oriental method called Tangzhong, which involves the following:

20 grams strong white bread flour
120 mls water

Mix flour and water in small saucepan and stir until smooth.
Apply gentle heat and sitir continuously until mix thickens to soft paste at 65°C (I just watch for mixture thickening)
Remove from heat still stirring as it will continue to cook for a few more seconds, then leave to cool.
Add the resulting gloop to your standard bread mix (you may need to add extra flour, as Tangzhong mix will make dough a bit wetter)
Make dough and bake as you would normally, done,simples.


I use this in my Panny BM, normal 400g white loaf, adding extra 20g flour.

If you're wondering how it works, read more about Tangzhong HERE.:)
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Diflower

The outer crust won't stay crusty unfortunately, but that's the same if you buy a crusty loaf.
I use bags (labelled bread bags, from 99p shop, but not sure they're any different to ordinary plastic), but don't seal them, I leave the end open.

A squeeze of lemon juice is supposed to help hm bread keep longer, some books say vitamin c powder but the lemon juice is much cheaper:)

squeaky

Hiya,

I'll add this to our main thread on keeping bread fresh ( storing home made bread ) shortly

squeaky

Hiya

I'll add this query to our main thread later: storing home made bread

lizzyb1812

You could try adding a vit c tablet crushed - I think Panasonic recommend this for wholemeal loaves anyway to aid rising. Vit c = ascorbic acid.

You could also try the recipe for milk loaf - adding milk/milk powder will produce a softer loaf that may stay softer longer. I usually use mine for toast from Day 3 if I don't freeze the loaf, but I usually do freeze it as I'm on my own.

Homemade bread, however it is made, is not supermarket bread (hurrah) - perhaps you just need to experiment with a few recipes to get one that best suits your needs.

m0t

Thanks everyone for your ideas,