[Sca-cooks] question about breads

[Terry Decker]

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