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Keeping Bread Fresh

Preservatives

The use of preservatives in bread does not keep them fresh. Preservative 282 (also known as Calcium Proprionate) is actually a mould inhibitor. Its main purpose is in prevention of rope mould in bakeries which can cause doughs to become sticky and ropey.

We have a number of reservations about this product despite it being authorized for use by the health department.

A great many studies link it to the triggering of ADD behavior in children, the triggering of migraine and other side effects.

All About Bread do not use Preservative 282 in any of our bread mixes

Here are the ways to keep bread at its best for freshness.

A loafs own crust is its’ best protection from drying out and staling.

DON’T

  • Don’t leave the loaf in the bread machine after it has finished baking.
    (It steams the bread, softens the crust thus allowing the loaf to dry out more quickly)
  • Don’t cut the crust from the loaf shortly after baking, and before it is properly cooled.
    (This allows considerable moisture to escape and the drying out process to commence)
  • Don’t place a freshly baked loaf in plastic.
    (It will draw the moisture through the crust just as wrapping plastic around yourself draws moisture from the body)
    You have therefore removed the protection of the crust and now have the bread stored in a humid environment likely to accelerate the mould process.

DO

  • Remove the loaf from the machine as soon as possible after it has baked and place on a cooling rack
  • Ensure the loaf has an opportunity to cool down after baking.
    (Most breads are at their very best 2 hours after baking if you can wait that long).
  • Add a teaspoon of Wonderfresh to the flour prior to kneading.
    Wonderfresh is a not a preservative, but an emulsifier.
    It assists in retaining the moisture in the bread, provides a noticeably softer crumb and extends the freshness of the loaf for a further four days.
  • After cooling, store the bread in a bread box or bread bag.

Bread Keeper

Keeps loaves fresher for longer. The clear acrylic lets you see at a glance just how much of your loaf is left. The breadbox expands from 17cm to 30cm and shrinks down with the loaf remaining to save space. The lid snaps closed with a magnet, and the handle doubles as an adjustable air vent to keep bread fresh

Bread Bags

Our 4MyEarth Bread Bag is perfect for carrying and storing your bread. Whether you make your own or buy it from your local baker there is now an option to reduce your use of single use of plastic bags with a strong, long lasting food grade safe bag that will keep your bread lovely and fresh. It is also very useful for watermelon and veggies too!

  • Made from 100% Cotton canvas with a zip close
  • Has a unique food derived biodegradable coating that is perfect for extending the freshness of bread
  • FREE from BPA, Nylon, heavy metals, PVC and phthalates
  • Coating decomposes without harm to environment, unlike PUL or Nylon which isnot biodegradable/li>
  • Can be stored in the fridge or freezer
  • Lightweight, yet extremely strong
  • Stores flat for easy and simple storage
  • Hand or machine washable – we recommend you wash and dry our products inside out
  • Size 30cm x 40cm
  • Handmade ethically in India

These are great for storing home made or bakery bread, store bought wraps, large veggies, watermelon…a really useful kitchen bag.

Baking with Thermomix

All of the All About Bread products can be used in a Thermomix

From the label determine what size loaf you wish to make, then load your Thermomix jug –
The amount of water to use is the lesser amount on the label and the water should be quite warm but not hot.

Load liquids first, then flour then yeast on top. Should you be making your bread from scratch, add the water then oil, then flour and then yeast, salt, sugar and improver.

Set the Thermomix on Interval for 3 minutes.

  • When the dough is ready, remove to a bowl, cover and leave for at least one hour.
  • Punch down.
  • Turn the dough onto the bench and lightly shape into a round.
  • Divide into two equal portions and shape.
    Or roll the dough into a rope the same length as the tin and drop it in in one piece.
    For rolls, divide into 12 portions.
  • Oil tin or spray with cooking spray.
  • Place one portion of dough at each end of the tin
  • Allow to double in size until it reaches the top of the tin
  • Bake for 30 minutes. If the bread appears too light in colour or not completely cooked, return the loaf to the oven for a further 5 minutes. Allow the loaf to cool on cooling rack.

Electric: 220°C Gas: 190°C
Electric Fan Assisted: 200°C Gas Fan Assisted: 170°C

For professional advice on baking bread contact our Greenwood store.