Homemade bread w/preservatives?
What are the magic ingredients they put into store-bought bread that keep it fake-fresh for a week or more? Are they something normal people can buy in non-industrial quantities without a license? God forbid, from somewhere like Amazon?
I have a bread machine I've been using to avoid having to go out & buy bread. It's absolutely delicious when fresh... but goes stale literally overnight. I have no objection to preservatives & would love to use them myself, but have no idea what chemical(s) I actually need or where to buy them.
| by Anonymous | reply 15 | March 30, 2020 9:07 PM
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It goes stale overnight?? Try wrapping it up better! Mine lasts for several days and stays quite soft and fresh.
| by Anonymous | reply 1 | March 30, 2020 4:27 AM
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Research the “tangzhong” technique.
| by Anonymous | reply 2 | March 30, 2020 4:28 AM
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I second tangzhong method, it was invented in Taiwan or Japan decades ago and became popular for home bakers about 10 years ago across Asia.
| by Anonymous | reply 3 | March 30, 2020 4:30 AM
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Try and find the DL threads on how to keep bread from going stale. So informative.
| by Anonymous | reply 5 | March 30, 2020 4:47 AM
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Is this a lame attempt to get a war started between the people who refrigerate bread and those who don't??
| by Anonymous | reply 6 | March 30, 2020 4:51 AM
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Just one of many videos on tangzhong method on yt, not just limited to dinner rolls of course
| by Anonymous | reply 7 | March 30, 2020 4:51 AM
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These substances are available to the home baker. Mostly it's calcium propionate. You can find it at a specialty baking shop or online.
| by Anonymous | reply 8 | March 30, 2020 5:26 AM
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I don’t mind eating stale bread.
| by Anonymous | reply 9 | March 30, 2020 6:14 AM
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Actually i realize you're talking about staling more than microbial spoilage. For that you want dough conditioners/emulsifiers, esp. lecithin. King Arthur Flour online probably has various dough conditioners for sale. Fat improves dough storage too. Lean breads like French have short shelf life.
| by Anonymous | reply 10 | March 30, 2020 8:12 AM
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Keep it in the refrigerator. Or freeze it. It doesn’t take long to come to room temp if it’s been in the refrigerator.
It’s not rocket science.
| by Anonymous | reply 12 | March 30, 2020 9:42 AM
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Hmmm... next time, I'll try a recipe with more fat or oil... maybe brioche. And then the tangzhong technique.
I'll iook into King Arthur Flour as well.
I was under the impression that refrigeration (vs freezing) actually ACCELERATES the process of bread going stale.
I don't need *long* shelf life... 3 or 4 days of staying soft & non-stale is just fine with me. I just can't go on feeling like I have to eat the whole loaf within a day just to avoid wasting it. God knows, it's easy ENOUGH to devour 1/3 of a freshly-baked piping-hot loaf for breakfast (with diststrous caloric consequences) without feeling PRESSURED to do it as well.
| by Anonymous | reply 13 | March 30, 2020 4:30 PM
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R13, that hasn’t been my experience at all - I think refrigeration keeps my bread fresh much longer.
| by Anonymous | reply 14 | March 30, 2020 9:03 PM
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It's freezing bread the equivalent of draining pasta?
| by Anonymous | reply 15 | March 30, 2020 9:07 PM
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