[Sca-cooks] question about breads
Terry Decker
t.d.decker at worldnet.att.net
Thu Jun 2 16:29:50 PDT 2005
Frozen bread retains moisture better than refrigerated bread. Storing in
foil or plastic softens the crust. If you make the bread within a day or
two of the event and make it with the basics of water, flour, yeast and
salt, stacking them on the table works just fine.
Period breads don't use sugar.
Bear
Once the bread is done if it will be eaten in about a day allow it to cool
to room temp and place it in pouches made from Foil or parachement and
seal, storage baggies work to, to be one hundred precent sure you could
refridgerate. I keep my bread at home in storage baggie after it has been
cut for two or three days I hope this helps Btw for a perfect period bread
talke all the water, yeast, half the lflour and sugar and let it work in a
bowl for about 4 to 8 hours afterwardd add the rest of the flour and knead
it for 10 to 15 minutes to develop the gluten.
Kirk
More information about the Sca-cooks
mailing list