Have you ever had those moments when most of the day doing a variety of homemade breads, only to find that after only two days is turning moldy or too difficult? Did you have to take the food to be frozen to prevent these accidents? Well, you will be surprised to learn that these events should not happen at all.
You can see there are several things you can do as a baker to try to correct these things.First, you should always be one of the grids similar to those used in the cake makers, cake to cool in a way that their course. Bread placed directly on a counter is not a wise decision. Wherever you sit rolled a loaf of homemade bread with a kitchen counter is sure to ruin. The basis for this is that perhaps begins to evaporate the moisture in the bread and to help manage its way through the same bread. Do not be surprised if your bread isdifficult sitting on a wooden shelf, rack or a metal or plastic. Than it actually is to dry the bread from the bottom up.
Not the previous issues of food science books to address this problem in the first place, because at the time they were written as they do not fully understand the complex processes, the scientists involved in my bread. I still do not fully understand the mechanisms of these natural events. Of course, if scientists understand thebecause these events occur, could tell us how to prevent it. However, it is possible that the process can be effectively heated by the stale bread between 135 to 140 degrees F. Invert but please keep in mind that if this happened too many times your bread is too dry and will not be able to be, the process continues back. The freeze can help delay stale, so maybe your best course of action would be to freeze a portion of bread andjust not full of bread in the air.
Some swear that the problem of making homemade bread can be removed in a wicker basket of some kind. They argue that, by storing the bread in this way you will not have problems with the bottom of the bread will be fought. They also found that he had bought the shop two weeks old bread on the kitchen table in a basket and stays fresh and soft. Now, homemade bread on the other hand,Mold in a few days, because they usually contain no preservatives. If refrigerated, which probably is too acidic.
While researching I came across some old cookbooks, especially some from Germany, the state that if the bread is broken clay with an apple placed the bread remain moist. I personally would think it would dry quickly due to lack of adequate air circulation inside the container of bread clay. A simplerwould be only half of the bread is usually baked. Put the extra in a freezer bag and then immediately in the freezer. Take only what you need.
Contain several local chefs strongly, vinegar is incorporating in your bread recipe to act as dough conditioners and prevent mold growth. As a general rule, you should add the vinegar in the same amount as does the yeast. Ascorbic acid is widely used by commercial bakers for this purpose.I use a little 'of lemon juice in my bread. Surprisingly, you can not even taste of the vinegar used in bread, because it is in small quantities.
At least now you have an idea of how the problems of taking fresh bread. I hope you invite me to taste the next batch.
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