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Post by nutsberryfarm 🏜 on Nov 26, 2019 19:32:49 GMT
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Post by sweetpea on Nov 26, 2019 19:39:11 GMT
As a bread baker I disagree. Yes, those breads that are meant to be crispy go into those bags. However, many stores do not sell them fresh from the oven-they usually have been sitting out for days. But there are also breads sold that way that people do not want a "crisp" crust on it that you cannot even slice through. You go to a bread bakery get those fresh breads-not from a grocery store. Just my opinion.
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Post by divtal on Nov 26, 2019 21:01:49 GMT
Sweetpea, I agree with your opinion. I, also, agree with the Food and Wine article. I think it's a matter of what kind of bread you want, and how you're going to use it.
"Crusty" loaves, crusty rolls, baguettes, etc., should be sold in paper "sleeves," to maintain the crunch of the crust, and the moist middle. They're meant for; crunchy sandwiches, garlic bread that goes under the broiler, "torn" bread for dipping in thick soups, or accompanying large salads. After a few days, they're ideal for making croutons.
You're right that they should be purchased from a bread baker. The F&W article is right that they should be eaten shortly after purchase.
A sliced loaf, if sold/stored in plastic, will quickly lose the crunch of the crust. However, some prefer that for sandwiches, plain toast, canapes, et al. They'll last a little longer, as the article says, stored cut-side-down, and out of the fridge.
Both should be purchased from a bakery, if possible.
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Post by staggerstag on Nov 26, 2019 22:01:55 GMT
And to make it worse, the bags are never long enough to scrunch up the open end to seal the bread. Makeshift solution, demand another bag and make it a two-bag package covering both ends of the bread.
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Post by divtal on Nov 26, 2019 23:29:47 GMT
The paper comes almost to the end of the loaf, at the time of sale. Once a bit has been sliced off of the end, the paper can be scrunched up around the cut end. Crusty bread belongs in paper.   |
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