Interesting. I suppose you have “just small enough” air bubbles that there is still no deeper path into the loaf?
The only time I saw sour dough with such big bubbles was in the Netherlands, and that bread was hard as wood within 3 days of cutting.
I’m not entirely sure, but i think keeping the bread in a plastic grocery bag helps mitigate air flow and moisture loss, which i think are the primary culprits for making bread hard and stale
That sounds about right.
FWIW sourdough is not terrible after freezing either, as long as your freezer isn’t a moisture sucking drying POS (looking at you home rental fridge freezer), but can’t quite compare to fresh. When we used to buy these in store, we’d generally buy half or quarter of a loaf to eat it while it’s fresh (half was about size of your 1 loaf).
I figured out the freezing part when I had to live on my own and deal with shopping and school, so convenience was necessary, whilst not overpaying for groceries.
Most people i give it to say they freeze part of it, which i can’t fault them for. I’m very picky, however, and typically don’t eat my bread outside of like three days old
I wrap mine in a tea towel, then that package goes into a plastic bag or metal bread box and mine keep a week after cutting them, they often have a similar crumb to these. Sourdough keeps longer than other breads.
Looks quite good, but a bit too fluffy compared to my favourite bread - doesn’t this dry out within 2 days after cutting?
Wait, this stays around that long for you? My self-control isn’t that strong, haha.
well - I love the taste of bread but it does make you fat once you hit 40+ ;)
In my experience, these loaves are good for 5-7 days once you cut into them, and would probably go a good bit longer if you left the crust intact
Interesting. I suppose you have “just small enough” air bubbles that there is still no deeper path into the loaf? The only time I saw sour dough with such big bubbles was in the Netherlands, and that bread was hard as wood within 3 days of cutting.
I’m not entirely sure, but i think keeping the bread in a plastic grocery bag helps mitigate air flow and moisture loss, which i think are the primary culprits for making bread hard and stale
Ok plastic bags for bread is a big no-no for me. You’d get all kinds of fungi within 3-4 days… It might not look bad yet but I wouldn’t risk it.
🤷 hasn’t killed me yet, and I’ve been at this about six or seven years
That sounds about right.
FWIW sourdough is not terrible after freezing either, as long as your freezer isn’t a moisture sucking drying POS (looking at you home rental fridge freezer), but can’t quite compare to fresh. When we used to buy these in store, we’d generally buy half or quarter of a loaf to eat it while it’s fresh (half was about size of your 1 loaf).
I figured out the freezing part when I had to live on my own and deal with shopping and school, so convenience was necessary, whilst not overpaying for groceries.
Most people i give it to say they freeze part of it, which i can’t fault them for. I’m very picky, however, and typically don’t eat my bread outside of like three days old
I wrap mine in a tea towel, then that package goes into a plastic bag or metal bread box and mine keep a week after cutting them, they often have a similar crumb to these. Sourdough keeps longer than other breads.
Yep, sounds about the same for me. Sometimes I’ll shave off a thin slice if it’s hardened, but aside from that it stays pretty much fresh
Can I lick it
Anytime
please don’t wrap your bread in plastic! that’s the best way to get mould from humidity not escaping.
Loose plastic over the towel, don’t worry. I live where the relative humidity is very high so it’s not like it’s going to be dry.
And only wrap it after at least 24 hours, never when it’s warm.
Same, grocery bags keep it reasonably fresh, while being nowhere near an airtight barrier