Since starting to bake bread in a Roemertopf, I have had repeatable
successes in baking my (40% rye) bread.

However, the shape of the loaf is distinctly unconventional. Not
entirely unexpected, since the only Roemertopf available in my part of
the world was really intended for baking large chickens.

Asking Google for advice on "bread storage" turned up the following:

http://www.cooksillustrated.com/food...6&enotes= yes

Any other offers?

Felix Karpfen

--
Felix Karpfen

"Felix Karpfen" > wrote in message news
> the only Roemertopf available in my part of
> the world was really intended for baking large chickens.

> Asking Google for advice on "bread storage" turned up the following:

> http://www.cooksillustrated.com/food...6&enotes= yes

> Any other offers?

1. Lose the Roemertopf or

2. Freeze bread as soon as it cools to warm, in plastic bags, whole or in pieces or

3. Cool it long enough to slice it, then freeze the slices in 1-day sized packages

Thaw it when the time comes by microwavery.

Electric knives are good for slicing soft loaves.

Enclosing cooling loaves in kraft-paper bags can subdue crust crackling if
that is desired.

--
Dicky

Dick Adams wrote:
> "Felix Karpfen" > wrote in message news >
>


What Dick said. Additionaly, I have had some success covering the cut
surface with plastic wrap and just leaving the bread on the counter.
This usually means putting a piece of plastic on the bread cutting board
and setting the cut end of the loaf on it.

That is good for about 3 days. it ages a little, but so do I.
Sometimes I like the left out bread better the second day. You may get
good exercise for your teeth on the third day depending on the weather.

Regards,

Charles

Charles Perry wrote:
> Dick Adams wrote:
>
>> "Felix Karpfen" > wrote in message
>> news >>
>>
>
>
> What Dick said. Additionaly, I have had some success covering the cut
> surface with plastic wrap and just leaving the bread on the counter.
> This usually means putting a piece of plastic on the bread cutting board
> and setting the cut end of the loaf on it.
>
> That is good for about 3 days. it ages a little, but so do I. Sometimes
> I like the left out bread better the second day. You may get good
> exercise for your teeth on the third day depending on the weather.
>
> Regards,
>
> Charles
>
We just put the loaf, cut side down, directly on the cutting board.
What does the plastic do?
Ellen

Felix Karpfen wrote:

> Asking Google for advice on "bread storage" turned up the following:
>
> http://www.cooksillustrated.com/food...6&enotes= yes
>
> Any other offers?

Felix...

There's an Australian SD forum, maybe you know it:

http://sourdough.com.au/

It's a posting group, a resources list, etc... they even have a
container shipment of brotforms to sell. They might be able to point
you to some local covered baking cloches.

Will

ellen wickberg wrote:

>... What does the plastic do?


Prevents the wood from drawing moisture out of the bread.

Charles

Charles Perry wrote:
> ellen wickberg wrote:
>
>> ... What does the plastic do?
>
>
>
> Prevents the wood from drawing moisture out of the bread.
>
> Charles
I use nonabsorbent (Sp?) plastic.
Ellen

On Wed, 28 Dec 2005 14:07:23 +0000, Dick Adams wrote
(<v_wsf.6256$D43.64@trndny06>):

>
> "Felix Karpfen" > wrote in message
> news >
>> Asking Google for advice on "bread storage" turned up the following:
>
>> http://www.cooksillustrated.com/food...6&enotes= yes
>
>> Any other offers?
>
>

> 2. Freeze bread as soon as it cools to warm, in plastic bags, whole
> or in pieces

This sounds like the preferred option.
>
>
> Enclosing cooling loaves in kraft-paper bags can subdue crust crackling if
> that is desired.

And I wondered what that was designed to achieve.

Two queries answered with one hit!

Many thanks to you and to the other respondents, who were good enough
to share their experience.

Felix
--
Felix Karpfen

Someone (think it was Dicky) wrote:

"Thaw it when the time comes by microwavery."

Are you mad? Even if this works, I refuse to do it. Machine kneaded
lilly white dough raised in bread pans baked in cold stoneless ovens
devoid of steam, OK, I've seen some pics of apparently decent bread
baked this way. So freeze it for future nukage it too? Spare it further
torture and leave it in your freezer dude.

hutchndi