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    You are in: Home / Community Forums / Breads & Baking / How to make a bread which can remain fresh and soft for 7 da
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    How to make a bread which can remain fresh and soft for 7 da

    satimis
    Sun Feb 05, 2012 6:07 am
    Food.com Groupie
    Hi all,

    I baked Citron and Walnut bread according to following recipes:
    http://www.kenwoodworld.com/uk/My-Kenwood-Kitchen/BM450-Recipes/Citrus-and-Walnut-Bread/
    (500g loaf)

    The flour used was;
    Gold Medal, better for bread flour, unbleached
    http://goldmedalflour.com/Products.aspx

    Calories in Gold Medal Better for Bread Flour
    Manufactured by Gold Medal
    http://caloriecount.about.com/calories-gold-medal-better-bread-flour-i116038

    Nutrition Facts for Gold Medal Better for Bread Flour
    http://www.livestrong.com/article/300882-nutrition-facts-for-gold-medal-better-for-bread-flour/

    Table I -- Flour Characteristics and Ratings
    http://www.theartisan.net/flour_test.htm


    On the 1st and 2nd day the bread was OK, fresh and soft. On the 3rd day it became hard although remaining fresh. I have added 1 tablet chewable Ascorbic acid (Vitamin C, 250mg crashed to power), it couldn't help, keeping the bread soft. Then on the 3rd day I have to steam the bread before eating.

    Are there ways baking the bread soft for 6~7 days. I'm not willing adding "bread improver", the chemical. TIA

    B.R.
    satimis
    Red Apple Guy
    Sun Feb 05, 2012 7:17 am
    Forum Host
    Hey satimis

    Yeast breads don't stay fresh for more than a few days, although I've heard that preferments help (part of the flour, liquid, & yeast ferment for a few hours before making the bread). Preferments also improve taste. I have used preferments with bread machines also.

    Some folks sllice breads and freeze, removing a few slices a day. I always have breads in the freezer.

    Sourdough breads are said to remain fresh the longest. This forum can help you with sourdough if interested. Sourdough can be used with bread machines.

    Red
    satimis
    Sun Feb 05, 2012 8:58 am
    Food.com Groupie
    Red Apple Guy wrote:
    Hey satimis

    Yeast breads don't stay fresh for more than a few days, although I've heard that preferments help (part of the flour, liquid, & yeast ferment for a few hours before making the bread). Preferments also improve taste. I have used preferments with bread machines also.
    - snip -


    Hi Red,

    Thanks for your advice. Let me start on preferment first.

    On googling I found;

    Crusty Round Bread (made in a bread machine)
    http://www.salad-in-a-jar.com/family-recipes/crusty-round-bread-made-in-a-bread-machine
    February 19, 2011


    Crusty Round Bread

    Making the Preferment:
    1-1/2 cups all-purpose, unbleached flour
    1 teaspoon instant or bread machine yeast
    1 cup water

    Making the Dough:
    Open lid of bread machine and add the following ingredients:
    3 tablespoons water
    1 teaspoon sugar (optional)
    1-1/2 teaspoon salt
    1-3/4 cups all-purpose, unbleached flour


    My questions are;
    1) If I make a smaller loaf on test, say half size, can I just reduce the ingredients to half quantity?

    2) I don't have electric oven, only microwave oven. Can I bake the bread in bread machine?

    3) I tried searching preferment/preferment cycle/etc on this site without result. Any suggestion?

    TIA

    B.R.
    satimis
    duonyte
    Sun Feb 05, 2012 9:39 am
    Forum Host
    You can make half the recipe, but I'm not sure how well your machine will bake it. Use the 1 lb setting, but you will most likely need to pull it out more quickly,

    Adding some potato to bread dough (1/2 cup or so of plain mashed potato if using 3 or 4 cups of flour) helps maintain freshness/softness, as does using a little oil.

    Otherwise, freezing is the best choice, if you cannot use up the loaf within a couple of days.
    satimis
    Sun Feb 05, 2012 9:54 am
    Food.com Groupie
    duonyte wrote:
    You can make half the recipe, but I'm not sure how well your machine will bake it. Use the 1 lb setting, but you will most likely need to pull it out more quickly,

    Adding some potato to bread dough (1/2 cup or so of plain mashed potato if using 3 or 4 cups of flour) helps maintain freshness/softness, as does using a little oil.

    Thanks for your advice.

    Quote:

    Otherwise, freezing is the best choice, if you cannot use up the loaf within a couple of days.

    I think this would be the simplest solution for me. I don't want to bake bread daily. Usually I bake a large loaf for 4~5 day. After taking the bread slices out from the freezer can I defrost the same in microwave oven? Or I have to wait for an hour or more before I can eat the bread?

    satunus
    duonyte
    Sun Feb 05, 2012 10:54 am
    Forum Host
    You can defrost in the microwave, but need to eat fairly quickly. Place the bread on a paper towel or napkin for the defrosting.
    Red Apple Guy
    Sun Feb 05, 2012 10:01 pm
    Forum Host
    satimus

    There's not a lot on this board using preferments, but you'll see poolish and biga (2 types of preferments) mentiioned in a couple of bread recipe titles.

    For most any bread machine recipe, take 1/3 of the dough (usually about a cup), 1/2 the yeast, and mix with all the water in the recipe. Cover this and let sit for 1 to 4 hours.

    Pour that into the bread machine as the lliquid portion and add all remaining ingredients. Follow the recipe to make the bread.

    Below is a discussion about plreferments and bread machines but you may find it confusing as so many ideas are thrown out.
    http://www.thefreshloaf.com/node/4397/improving-bread-machines

    Red
    Red Apple Guy
    Mon Feb 06, 2012 7:17 am
    Forum Host
    woops. I should have read the newer posts before my last post. I think freezing is a very good option. I use the defrost setting on my microwave for frozen bread, but letting it naturally thaw is better when you can.

    Red
    satimis
    Mon Feb 06, 2012 7:36 am
    Food.com Groupie
    Red Apple Guy wrote:
    woops. I should have read the newer posts before my last post. I think freezing is a very good option. I use the defrost setting on my microwave for frozen bread, but letting it naturally thaw is better when you can.


    Hi Red,

    I'll try this option. If it works then I'll keep it, the easiest solution. Thanks

    My Morphy Richards toaster came with a defrost function. I never used it before neither I was aware what it was for. Now I understand its use.

    satimis
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