Sourdough Bread Storage Hacks with Chef Gail Sokol
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- Опубликовано: 19 июл 2020
- Ever want to know how chefs perfectly store sourdough breads? Chef Gail reveals her top hacks for storing her award-winning sourdough breads and thawing them so you can make bread ahead of time, and your guests will never know that you didn't stay up all night baking!
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Thank you very much. Have just followed your suggestions.
This works so well.
I'm so glad!!! Happy baking!
Thank you
Thanks! Such useful advice.
I am so happy you found it helpful!!!
Thanks for reaching out!
GREAT TIP THANK YOU!!!!!
I am so glad you found these tips helpful! Thanks for reaching out!!!
Great tips! Love your channel ❤
Thanks so much!
Thanks so much!❤
You are most welcome!!!
Thank You.
You are most welcome!!! Happy Holidays!!!
Lol I love your intro story! 😂
Aww, thank you!!! I appreciate you reaching out!!
Awesome video, love how to the point it is! What about how to store at room temp after cutting into it?
Try to store it cut side down so it doesn't dry out. If you are storing it at room temperature you should really be finishing the bread up within 8 hours or so for it to be at its' peak freshness!!! Wrap and freeze if not eating it within that 8 hour window.
@@GailSokol Thank you.... !!! I've been baking a lot lately and friends keep asking me if it freezes well... I experimented...but just in a freezer bag with all of the air squeezed out...It was OK...but not like fresh baked... I can't wait to try your method of refreshing it in the oven... I baked some today and I'm wrapping them up now....thanks again 😊
@@jenniferlynne10 You are most welcome!!!
Can you store 8n the refrigerator for a week or so,vs freezing? So long as fully cooked, ie internal temperature around 200, may stop baking , freeze and then maybe bake later. I was wondering if really crusty when freezing it might get too thick of a hard crust
I store my shaped dough in the fridge overnight only to allow flavorful compounds to develop.
Since my sourdough uses wild yeast, I bake the bread, cool it, then freeze.
Freezing commercial yeast doughs IS possible. You can freeze the unbaked bread, thaw it and allow it one more rise before baking.
Freezing will not create too thick a crust!
Once thawed at room temperature, put your already baked bread in the oven to heat it to get that just baked crusty outside.
I hope this helps!!
I was wondering if i could fully bake it but not too crusty. then store in fridge and then finish the crusty baking in the next week or two. (not putting dough in the fridge).@@GailSokol
@@charliefrago1380 You can do as you suggest, but wrap and freeze the bread even if it's for just a few days.
Bread in general doesn't do well being refrigerated. It can get avrubbery texture and off flavor.
Freeze it, then thaw at room temperature when you want to eat it, warming in the oven to bring back the bread's just baked qualities.
Thanks. btw Is that 350 deg F or 350 deg C ?
Fahrenheit
After it is thawed and comes out of the oven, should I let it come back to room temp before cutting? Or can I cut it while it’s still hot?
I usually wait a few minutes until I can handle the loaf and then slice it with a serrated knife on a cutting board. Bread tastes best when it is warm but not piping hot!
I hope you enjoy your bread!
Thanks for reaching out!!!
Thank you!
@@livbirka403 You are most welcome!
I’m defrosting now. Then going to do the 10-15 bake @350. Should I wait a bit to slice it as I would with my sourdough out of the oven ?
Yes. Feel the bread and it should feel nice and warm. When you give it a gentle knock with a knuckle it should have gotten its crust back and feel firm and crusty when you press into it! Enjoy!!!
Would slicing the bread before freezing affect the quality? I only want 1 or 2 pieces per day.
You can definitely cut some slices and freeze them pre-cut. I would, however, individually wrap each slice in plastic wrap and place them in a freezer bag to prevent staling. This works nicely!!!
@@GailSokol Awesome, thanks Chef! I’ll definitely try that.
Thanks a lot .. 🙏🏼🤍🙏🏼
You are most welcome!!!
This seems super handy - thank you! Two questions (I’ll try to answer them myself after trying this today):
1. How long does it take to defrost a loaf, once frozen?
2. Do I leave it wrapped while defrosting / letting it come to room temp? I think the video says so, but it’s not 100% clear…
Hi there! The amount of time it takes to thaw depends on the size of the loaf. I usually give it at least 3-4 hours at room temperature, unwrapped, and then I will put it in a hot oven on a pizza stone for about 10 minutes for the crust to come back. Let me know how you do!
@@GailSokol I took it out of the freezer at 10 am, and fairly soon after unwrapped the two bag layers, but left the plastic wrap just to keep it protected. Around 2pm, the internal temp was still quite cold - maybe around 35F. By 5 pm, and internal temp read was at 65F, just a bit cooler than the room temp. It seemed mostly okay already, but possibly because it was only in the freezer for a couple of days (I got impatient 😄). Putting it in the oven for 10 minutes, because it sounds like that will hopefully finish it nicely.
Thanks again for the tip!
@@thundernixon You are most welcome!!! Please enjoy your bread!!!
How about store bought bread ??
You can apply my tips to store bought bread as well!! Well wrapped breads keep better in the freezer!!!
Thanks so much for reaching out!!!
350 degrees? You mean Fahrenheit i assume, thank u!
Yes, Fahrenheit is correct!
@@GailSokol❤thank you so much!