THAIPHUKET Posted July 28, 2014 Share Posted July 28, 2014 Don't know the English term for it. But some of you will know what I mean. Day 1-2 tastes good but then...... Any suggestions? Link to comment Share on other sites More sharing options...
noahvail Posted July 28, 2014 Share Posted July 28, 2014 From what I understand, if you've baked it yourself, wrap the loaf in a tea towel -not the terrycloth kind - towel and let it sit for at least 48 hours before you slice it.room temperature for 48 to 72 hours before slicing. The ideal thing would be to use a vacuum sealer to get all the air out, then it will keep for a couple of weeks in the fridge. But that's a really difficult bread to make! And where I am up in Isaan I can't get the proper flours...maybe in the big cities. Link to comment Share on other sites More sharing options...
THAIPHUKET Posted July 28, 2014 Author Share Posted July 28, 2014 Sounds intriguing and delicious but I am not clever enough. I buy it from a supermarket in Chiang Mai, and it is rather good. Beggars can´t be choosers. Link to comment Share on other sites More sharing options...
Charly2008 Posted July 29, 2014 Share Posted July 29, 2014 I keep my (rye)-bread or others usual in a plastic bag in the refrigerator, that does for me the job, it is not getting so fast dry and keeps up to 5 days. Sent from my A1-810 using Thaivisa Connect Thailand mobile app Link to comment Share on other sites More sharing options...
wecare Posted August 1, 2014 Share Posted August 1, 2014 Sounds intriguing and delicious but I am not clever enough. I buy it from a supermarket in Chiang Mai, and it is rather good. Beggars can´t be choosers. sounds are good then it will better instrument what you have.... Link to comment Share on other sites More sharing options...
Naam Posted August 1, 2014 Share Posted August 1, 2014 we buy a dozen loaves of "Zwiebelbrot" (rye-onion bread), have them cut at the German bakery, vacuum seal it, put it in the freezer and thaw it loaf by loaf as needed. after thawing one minute in the toaster... et voilà! same same and not different with Laugenbrezel and Laugenbrötchen. Link to comment Share on other sites More sharing options...
roban Posted August 5, 2014 Share Posted August 5, 2014 ^^ yepp, that's the way to go. Works for almost all kinds of bread (Brot) and bread rolls (Brötchen). And if you've forgotten it in the freezer after some months, you can still make breadcrumbs (Paniermehl) from it. But you'll need a "real" freezer, the iceboxes in these cheapish refrigerators will keep the bread fresh only for a few days. 1 Link to comment Share on other sites More sharing options...
NiwPix Posted August 9, 2014 Share Posted August 9, 2014 Interesting topic. My dad swears that when you freeze it after freshly baking it ( letting it cool off first though ) and thaw it, it will taste just like when it was frozen. I tried it and disagree...it does taste good but the the crispy outside is not there anymore. I will give it a try with the teatowel and also try the vacuum sealing. Link to comment Share on other sites More sharing options...
roban Posted August 9, 2014 Share Posted August 9, 2014 (edited) tried it and disagree...it does taste good but the the crispy outside is not there anymore.... Try to "bake" it in or on a toaster for a few seconds, instead of defrosting the bread at room temperature. I use something like this: Edited August 9, 2014 by roban Link to comment Share on other sites More sharing options...
NiwPix Posted August 9, 2014 Share Posted August 9, 2014 The toaster option will only work for sliced bread, right? Do you think / know if I put a whole frozen bread in the oven at low heat ( or maybe even high heat? ), that it will preserve the crispiness, but at the same time keep the inside soft? Link to comment Share on other sites More sharing options...
roban Posted August 9, 2014 Share Posted August 9, 2014 I would defrost the whole bread in a refrigerator and when it's almost finished/soft, put it in a baking oven/grill at medium to high temp for a few minutes. But it's always better to slice the bread before you freeze it. Link to comment Share on other sites More sharing options...
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