Thoughts on BREAD BOX?
Failure is always an option...just not the preferred one!
Jul 2nd, 2020 11:53 am
Jul 2nd, 2020 12:04 pm
Jul 2nd, 2020 3:20 pm
Yes they still sell them which is why I'm asking who still uses them?
Jul 2nd, 2020 3:31 pm
Jul 2nd, 2020 3:36 pm
Wow, they leave the bread unwrapped and touching the box? No tx.gr8dlr wrote: ↑ Yes they still sell them which is why I'm asking who still uses them?
https://www.amazon.ca/s?k=bread+box&cri ... _ss_i_3_14
Jul 2nd, 2020 3:59 pm
Have you ever been to a real bakery? That's how it is on the rack or in the display case at the bakery. It would be your own box, with your bread in it.
Jul 2nd, 2020 4:15 pm
Jul 2nd, 2020 4:31 pm
Jul 2nd, 2020 5:00 pm
Ofc, but we're talking about our reg homes, so I guess you can do that for your own homebaked stuff since obviously doesn't have any pkging, but store-bought stuff it's counterproductive me thinks.my0gr81 wrote: ↑ Have you ever been to a real bakery? That's how it is on the rack or in the display case at the bakery. It would be your own box, with your bread in it.
For us, it's in a plastic bag on the counter or inside the microwave if it's consumed within the next day or the freezer if more than that.
Jul 2nd, 2020 7:09 pm
Jul 3rd, 2020 3:42 am
Jul 3rd, 2020 10:29 am
Jul 3rd, 2020 11:22 am
Even fresh bread from the bakery or in the paper bag at the grocery store is best stored in a bread box at home, if you have one. If not, it goes in a plastic bag and frozen, or stays in the paper bag and stored in the microwave.
Jul 3rd, 2020 11:35 am
I assume it doesn't hurt to put it in the bread box, but does one really take store-bought bakery goods out of its packaging before doing so? I'm more concerned about insects/dust/etc vs whatever marginal preservation benefits of the bread box.
Jul 3rd, 2020 11:53 am
If you are concerned with insects/dust/etc, then yes you need to plastic bag it. In general, it's not a first world issue, for us.
Jul 3rd, 2020 12:02 pm
I know, just feels weird to have bakery exposed touching things. I can't be bothered and probably why these things were rendered out of style/use.
Jul 3rd, 2020 1:33 pm
There is nothing weird about it, it is the real world. It had nothing to do with exposed surfaces of the bread box, touching the bread. Bread boxes as they were, have been rendered out of use due to countless other storage options that are not uni-taskers taking up counter space. That is why they are now mostly out of style.
Jul 3rd, 2020 3:21 pm
Dude, it's weird to me having baked goods coming from store in pkging, *taking them out* and putting in bread box...it's counterintuitive/productive IMO. Again, we're not talking about commercial enterprises, not sure why you're writing an essay on that. The OP is obviously asking about HOME applications.my0gr81 wrote: ↑ There is nothing weird about it, it is the real world. It had nothing to do with exposed surfaces of the bread box, touching the bread. Bread boxes as they were, have been rendered out of use due to countless other storage options that are not uni-taskers taking up counter space. That is why they are now mostly out of style.
Even in high volume commercial bakeries, the bread touches the preparation surfaces, baking, cooling and blades in equipment that slices them before being packaged in the plastic bags. Believe me, if you have been in a commercial bakery, there are more chances of insects and dust in that environment than you imagine.
Here is the FDA allowed "defects" that can be in the Wheat flour that makes up most of the bread (note that a cup of flour is about 150g):
(AOAC 972.32) Average of 75 or more insect fragments per 50 grams
(AOAC 972.32) Average of 1 or more rodent hairs per 50 grams
DEFECT SOURCE: Insect fragments - preharvest and/or post harvest and/or processing insect infestation, Rodent hair - post harvest and/or processing contamination with animal hair or excreta.
Source: https://www.fda.gov/food/ingredients-ad ... s-handbook
Jul 4th, 2020 4:58 am
Jul 4th, 2020 9:46 am
You can always make large batch of dough, portion and freeze that and take out as needed to bake a fresh loaf. Or keep in the fridge and bake as needed. I usually do this with artisan bread where I dont want to bake it all at once. It actually develops more flavour the longer it sits in the fridge.Supercooled wrote: ↑ Since this is a quasi bread connoisseurs thread do you guys who bake your own have a reserve of dough? I imagine you have an all purpose dough recipe for pizza, breads, etc but keeping it in the fridge is both a space consideration. I want to make batches for rolls, baguettes and of course pizzas but want a way to keep them at the ready when I need it. Few things in this world rivals the divinity of fresh bread especially baguettes.