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Mon Feb 4, 2013, 10:41 AM

What are some breads that keep well?

Hi all!

Been away from this forum a while. Mostly reading DU when I do come.

I am now selling at the Farmers Market nearest my house. It's fun, but attendance is very sparse in the winter. The owners of the market asked me last week if I could do breads. We've had problems keeping a baker and bakery stalls are considered market "anchors." I said I would think about it.

Do you know of any types of bread recipes that keep pretty well?

My kitchen time on Thursdays, I think, is a bit long for me to make European style artisan breads. They do sell really well, but those pretty much have to be cooked either the night before or the morning of the market.

Are there breads that keep for a day or two until I can get to market?

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Arrow 11 replies Author Time Post
Reply What are some breads that keep well? (Original post)
supernova Feb 2013 OP
kentauros Feb 2013 #1
supernova Feb 2013 #2
kentauros Feb 2013 #4
Gormy Cuss Feb 2013 #10
Viva_La_Revolution Feb 2013 #3
kentauros Feb 2013 #5
Warpy Feb 2013 #7
Viva_La_Revolution Feb 2013 #8
Warpy Feb 2013 #6
supernova Feb 2013 #9
pinto Feb 2013 #11

Response to supernova (Original post)

Mon Feb 4, 2013, 10:54 AM

1. I don't know what types of breads keep better than others.

But I do know that the use of honey in the recipe helps keep it from staling longer than without it. Molasses helps, too, though honey is a bit stronger in its "hygroscopic" effect. That is, it draws moisture in and keeps it there.

Just replace whatever sugar may be called for in the recipe, usually no more than a tablespoon for a large loaf.

Hope that helps

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Response to kentauros (Reply #1)

Mon Feb 4, 2013, 11:10 AM

2. That is a consideration

I had forgot about honey.

My problem with crusty breads is that usually they turn to dried out bricks by day two.

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Response to supernova (Reply #2)

Mon Feb 4, 2013, 11:29 AM

4. I did a little research before I posted the first time

just to be sure I remembered correctly about honey. And found a couple of other ways to extend the life of bread.

One, is the use of potato starch, or even just potato water in place of your regular water in the recipe. I know from experience that potato bread does last longer than most other breads.

The other I found on a site for news from India. It's about the use of coriander in fortifying breads to both last longer and add nutrition. I don't know what that would do to the flavor, but it might be something to consider

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Response to kentauros (Reply #4)

Wed Feb 6, 2013, 01:25 PM

10. Yup, potato starch makes a difference. n/t

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Response to supernova (Original post)

Mon Feb 4, 2013, 11:28 AM

3. Whole grains keep longer, and sourdoughs

Last edited Mon Feb 4, 2013, 08:39 PM - Edit history (1)

the more sour, the longer it keeps. Crusty breads are a problem, if you wrap them up they lose the crunch.
Too bad we're not neighbors, I have tons of time to bake and not enough people to eat everything I could put out. I have to rein myself in too much

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Response to Viva_La_Revolution (Reply #3)

Mon Feb 4, 2013, 11:33 AM

5. The type of bag makes a difference in keeping the crust.

Usually, you'll see perforated plastic bags, but also just plain brown paper bags work, too.

Here's another forum that asks this same question and is full of links of suppliers

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Response to Viva_La_Revolution (Reply #3)

Mon Feb 4, 2013, 06:55 PM

7. Baldwin Hill sourdough rye would mold within hours

I confess an addiction to it, so I'd get a loaf home, slice it, and put it right into the freezer. It was the only way to keep that bread more than ten hours or so.

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Response to Warpy (Reply #7)

Mon Feb 4, 2013, 08:42 PM

8. I just ordered Pioneer Starter from Nichols

It'll be my first foray into sourdoughs. I'll have to try a rye version too, that sounds so good.

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Response to supernova (Original post)

Mon Feb 4, 2013, 06:53 PM

6. Quick breads do best, I think

but all breads should be done the day before or the day of the market, sorry. You could possibly mix all the doughs on Thursday and refrigerate them but your baking would have to be Friday night or early Saturday morning.

If you don't have Friday baking time and can't manage to get out of bed at 3AM on Saturday, maybe you need to tell them to find someone else.

I baked things for a health food store back in the dark ages and the night before was the longest time out before sale I ever did. The bread bakers got up in the wee hours to have their breads fresh and hot when the place opened at 9 AM.

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Response to supernova (Original post)

Wed Feb 6, 2013, 11:50 AM

9. Thanks all,

for the great suggestions.

I'm talking to the market owners and organizers. We decided to take a survey and see what most of our customers would want.

A couple of other products I've thought of:

Lavash- a cracker style bread from the ME. Advantage is that it stores well. Can be sold as a fresh soft wrap or dried out.

Frozen dough starter packs for sourdough or "herman" starter, or "friendship" starter.

Sweet stuff: Quick breads. Also thinking about coffee cakes and struedels.

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Response to supernova (Original post)

Wed Feb 6, 2013, 01:57 PM

11. Coming in late, but rye breads keep really well for me.

No clue as to why...good luck at the market.

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