Typically families will buy bread and eat it the day of because it just gets stale that fast. OP is a baguette. Like most breads, baguettes freeze well when stored in airtight packaging to combat freezer burn. Alternatively, wrap the baguette tightly in foil so you can reheat the frozen bread without thawing. Storing your bread on the countertop in a plastic bag or wrapped in foil will help keep it from going stale, but be warned: the crust will suffer due to trapped moisture.
Toasting the bread will bring some of the crust's crunchy texture back. Simply drench your rock-hard baguette in cold water then tightly wrap it in aluminum foil. When you buy through the links in my posts, I earn a commission at no extra cost to you.
The baguette bags themselves are made in China. These bags are big and spacious enough for virtually any kind of bread, have large openings that make putting bread in and taking it out easy, and will look good enough to leave on the kitchen counter or to hang somewhere in your dining room. So he stocks up on a dozen baguettes whenever he visits the supermarket—and freezes them for longer-term storage in his chest freezer.
You can freeze a freshly-baked baguette for long-term storage up to months. Let the baguette cool completely, place it in an airtight freezer bag—squeezing the air out of the bag and zipping it closed—and put it in your freezer. Some bloggers will advise you to wrap the baguette in aluminum foil. To answer it simply, a long, slow cool helps keep things crisp. And your oven can do all the work.
First baking your favorite crispy treats, then finishing the job by drying them out, too. Just think about it, your crusty baguettes have those particular characteristics for a reason, right? Once the bread is baked, you may turn off the oven. Transfer the bread from the pan or stone to a middle oven rack. Leave the oven door open a couple of inches, and allow it to cool right in the cooling oven. As the bread cools, any leftover moisture in its interior goes to the surface.
If that moisture reaches the surface and gets in contact with cool air, for example, a typical room temperature, it condenses on the outer crust, making it soggy. If it hits warm air, like your still-warm oven, it evaporates — leaving the crust crisp. Cooling in the oven can also help prevent the wrinkled crust that bothers the bread now and then. Make sure to take the loaf out of the pan before returning it to the oven, as this will prevent any interior moisture from escaping from the bottom and sides of the bread, as well as from the top.
If you are baking a loaf in your bread machine, as soon as your bread is done, remove the bucket from the machine. Let the lid open an inch or so, and allow the bread to cool right in the turned-off machine. Store-bought bread made from multi-grain, whole-grain, and white can last for about 5 to 7 days in the pantry.
While it might still be safe to eat after a week, the bread is usually stale by this point. When it comes to homemade bread, you can store it in the pantry for about 4 to 5 days. It goes both stale and bad faster than store-bought bread. One great way to store store-bought baguettes is by transferring the bread into the fridge, and sealing tightly!
This will extend its shelf life for a couple of days. Or, you can keep the bread in the freezer for how long you want. So if you wish to store it there for more than a month, double-layer the slices with aluminum foil or some additional freezer bags. If you enjoyed half a baguette from dinner last night, you will find the leftovers as hard as a baseball bat on the countertop this morning. Get the stale baguette and run tap water over the bottom of the bread.
Turn them and toast the other sides. Pulse or grate the bread to make breadcrumbs. Use a serrated knife to cut the stale baguette into cubes, depending on the size of the croutons you want it to be. Spread them on a rimmed baking sheet and drizzle them with olive oil.
Then bake the croutons until their crisp and golden brown. You can make a meal out of the croutons by putting them with some chopped tomatoes and cucumbers. Or just toss them in the salad with a simple olive oil and vinegar dressing to make the classic Panzanella salad. For recipe check here :. Like most breads, baguettes freeze well when stored in airtight packaging to combat freezer burn. Alternatively, wrap the baguette tightly in foil so you can reheat the frozen bread without thawing.
Storing your bread on the countertop in a plastic bag or wrapped in foil will help keep it from going stale, but be warned: the crust will suffer due to trapped moisture. Toasting the bread will bring some of the crust's crunchy texture back. Baguettes are made with a lean dough — just flour, water, yeast and salt. No additives, no bread improvers, no chemical preservatives. It is tempting to leave the newly baked bread on the bread board to cool.
This isn't ideal, since the bottom of the loaf can't vent the steam. It could end up soggy if wrapped up after thirty minutes.
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