Hi friends, I am back with you today to give you a few tips on storing and freezing bread and dough because I've had so many questions after our artisan bread workshop last weekend about what to do once you bake the bread or what do you do if you want to make some for later.
I'm so glad! Sometimes it really helps to be able to space out the work so it works better for you, or to batch some dough to have many waiting! Happy baking!
Very helpful video. Thanks. I've been storing my bread in a plastic bag in the fridge. It's fine the first few days but definitely gets dried out before we can finish it. Two questions:
1. How long will the bread last when stored on the counter?
2. What about storing bread on the counter in a linen bag? Or beeswax?
Hello! Depending on the type of bread you will get several days to a week for fresh (preservative free) bread at room temperature! (Lean breads without any oil, eggs, milk etc will stale the quickest and enriched breads last longer- think a baguette vs sandwich loaf) A linen bag or beeswax wrap is a great option! I’ve stored many breads cut side down on a cutting board with the crust draped in beeswax wrap or cloth, it works similarly to the brown paper mentioned
Great tips - thanks for sharing!
Thanks for watching!!
Thank you for this video! I had no idea I could freeze my dough before it rises. I’m going to have to try this!
I'm so glad! Sometimes it really helps to be able to space out the work so it works better for you, or to batch some dough to have many waiting! Happy baking!
Very helpful video. Thanks. I've been storing my bread in a plastic bag in the fridge. It's fine the first few days but definitely gets dried out before we can finish it. Two questions:
1. How long will the bread last when stored on the counter?
2. What about storing bread on the counter in a linen bag? Or beeswax?
Hello! Depending on the type of bread you will get several days to a week for fresh (preservative free) bread at room temperature! (Lean breads without any oil, eggs, milk etc will stale the quickest and enriched breads last longer- think a baguette vs sandwich loaf) A linen bag or beeswax wrap is a great option! I’ve stored many breads cut side down on a cutting board with the crust draped in beeswax wrap or cloth, it works similarly to the brown paper mentioned
Thank you so much for this great resource for storing and freezing GF baked breads and doughs. ~ Leigh
Thanks so much for the prompt!
You explain that so well. I didn’t realize dough will rise after being frozen.
Thanks! Yes- the yeast is resilient!