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So we just finished speaking our cereal bread, and you're so excited you wait that 30 minutes, you

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cut into that bread, you eat that first slice, and then you think to yourself, wait a second, I

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can't finish this now.

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How am I going to store it?

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So one of the most important things before you store your bread is to make sure that you give the bread

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enough time to cool down.

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Now, this cooling time will depend on your recipe for the recipes that we've used in this course so

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far.

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A 30 minute resting period should be enough for the bread to cool down.

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However, if you start to make breads with higher concentrations of whole grain or with higher hydration

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of water, then you need to make sure that you allow for a much longer cooling time, maybe anywhere

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from one hour all the way up to maybe two days, depending on the type of flour you're using and the

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concentration of wholegrain flour.

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One simple way that you can try to store your bread, if you know that you're going to finish it within

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two or three days, is you can just simply slice the bread down the middle rather than on the end and

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you can turn one of the halves face down.

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So at this way, it traps in some of the moisture and then the other half you can use for your cutting.

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And again, when you want to store it, just kind of store it face down on a cutting board or a counter

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and maybe putting just a little cotton towel on top.

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OK, so that's just to try to hold the moisture that's inside the bread so that this way it doesn't

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dry out.

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But again, this method is only going to last for a few days.

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You can also use a bread box.

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You know, this is might be one of the easiest ways to do it.

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So this way, you just take your bread, you're done baking your bread, you it that bread box, and

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it will help keep your bread fresher longer.

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I personally don't use a bread box, but I have a friend that does and really enjoys it.

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What I found that I like are these waxed cotton wraps.

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So what this is, is this is cotton fabric that's been infused with wax.

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Now these are great alternatives to cellophane.

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The only downside is that you can't heat them up.

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So if you're trying to heat something up that's inside the oven or you're trying to do it inside the

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microwave, you can't use these as a alternative to Saran Wrap.

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But for wrapping up your breads, they work really well.

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I find that I get about an extra two days using the same technique as in the first slide where I'll

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take my sliced bread and I'll put it face down in the cotton and I'll wrap the cotton around the bread.

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And this allows for just some air exchange to occur.

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So this way it doesn't dry out and doesn't go stale.

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A very traditional way of storing your breads is just inside of a paper bag again to hold in some of

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the moisture and to allow some air exchange.

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But you might want to be able to store your bread for a longer time.

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So I do this pretty frequently where I'll make a bread and then I'll cut it into fourths to four equal

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sizes.

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And then what I'll do is I'll put that inside of a plastic bag and put that in my freezer.

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And then when I know that I'm going to need to have some bread the next day, I'll just take out one

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of those fourths, let it defrost overnight, and then I can use it the next morning.

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And, you know, it tastes fantastic.

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The first slice that I take is usually a little bit drier.

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But as you get into the center, you know, it's almost as having fresh bread made that day.

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So there's a few ways that you can store your bread set this way.

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You can enjoy it longer.