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Old 04-18-2014, 01:35 PM   #1
Lady Grey
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Default bread bakers - what is your routine?

If you are baking most or all of your family's bread, can you share more about what this looks like? I've been making 2 loaves, 3 times a week for our family of 5 (baby is not eating yet) and that does not keep up. Granted, they are definitely all newly infatuated with the yummy bread and devour at least 1/2 a loaf out of the oven.

If I doubled that, would the loaves stay fresh? I know I could freeze some but Dh has a thing against frozen bread. I would also need to buy one more loaf pan.
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Old 04-18-2014, 01:48 PM   #2
HuggaBuggaMommy
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Default Re: bread bakers - what is your routine?

I understand bread infatuation.

No, the loaves won't really stay fresh. I find that, after two days, the bread is only good for toast or croutons. If you are making enriched loaves, they will last longer, but in the summer I find it molds fairly quickly if you store it in plastic, which will keep it soft but cause mold; if you store it in cloth or paper, it goes stale. What about putting it in the fridge? We often do that here.

You could set bread eating guidelines, if you wanted, so the bread isn't consumed so quickly.

I make bread for immediate eating and bread for sandwiches. But we don't eat that many sandwiches so I really only make the sandwich loaves for ds1 and dd. I get by with two per week.

I found my bread pans (we have glass) at Salvation Army.

I often make a freeform loaf every day or two. For the basic bread, I store the dough in the fridge - it's good for up to a week - a ball of dough enough for one boule in plastic wrap. Then when I want to bake, I unwrap it and proof it on parchment for 4-6 hours, then pop it into the oven.

You can freeze the dough, after the first rise even. Then shape for the loaf pan, freeze solid, then wrap/bag and store in the freezer until needed.
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Last edited by HuggaBuggaMommy; 04-18-2014 at 01:59 PM.
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Old 04-18-2014, 01:54 PM   #3
gerberadaisy
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Default Re: bread bakers - what is your routine?

I've been using the artisan in 5 method. I currently have a whole wheat bread rising ready to bake. I'm new at it & I think I did something wrong with this batch but when I made the white loaf it was awesome! You can make it either in 1 or 2 pound loaves, the later usually baked in a bread pan for sandwiches. If you do that, you make your dough once every two weeks & get about 4 lbs of bread out of it...or two sandwich loaves. You could make more if you wanted to or make it more frequently. There is a book but I've only used the free recipes online: White whole wheat & making loaves
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Old 04-18-2014, 05:53 PM   #4
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Default Re: bread bakers - what is your routine?

When I'm good about making bread, I make enough for 4 loaves at the beginning of the week and then freeze two for later in the week. I freeze them while they are still warm and it helps prevent staleness (though my family doesn't care much about that).

We don't eat bread every week though. If I don't get around to making bread, we just do without. We have been baking our own bread for a few years now, so the newness and excitement has died down. It is just another food we have available sometimes.

I tend to make muffins, cornbread, waffles, or something similar if I want to include a "bread" to a meal and don't want (or don't have time) to make actual bread. It is way quicker so we do eat those even if I haven't made bread in a month.
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