tarik
Well-Known Member
Are there any tried and tested methods for keeping bread fresh at sea - other than daily baking.
As always many thanks for any replies.
David
As always many thanks for any replies.
David
Keeping bread fresh
- Thread starter tarik
- Start date
Trundlebug
Well-Known Member
I've found that keeping it cool, and sealed prolongs its life effectively.
Keeping it in a locker that's below the waterline (and well out of sunlight) helps if there's no room in the fridge.
Freezing is even more effective if you have the facilities, which we haven't - yet.
Keeping it in a locker that's below the waterline (and well out of sunlight) helps if there's no room in the fridge.
Freezing is even more effective if you have the facilities, which we haven't - yet.
Poignard
Well-Known Member
We have bought long-life bread for use as an emergency reserve and it keeps for months.
Roberto
Well-Known Member
Not "fresh" bread I am afraid, but if it dries completely, just sprinkle some water on the outside, put in the oven for a few minutes and it becomes soft(ish) again
Has anyone a recipe for long-life bread ?
Has anyone a recipe for long-life bread ?
Bosun Higgs
N/A
We use the part baked but that of course means daily baking. I believe they used to twice bake bread which had the effect of increasing storage life
Pye_End
Well-Known Member
Using milk in a loaf improves shelf life, but not the sort of life that is needed to go away on a trip.
The other way is to use a high speed mixer rather than a traditional dough arm. Not something that you can do at home, but it is the main reason why the plastic supermarket loaves can get so much shelf life.
The best way is to go for part baked rolls in modified atmospheric packaging.
Kelpie
Well-Known Member
Has anybody tried baking these is a heavy stove-top pan? We don't have an oven but we do have a pressure cooker with a good thick base, wondering if it might work.
uxb
Well-Known Member
I tried to bake bread in a pressure cooker once- I never managed to get the bottom of the pot clean again...
For long life good wholemeal bread seems to last longer. Factory produced stuff seems to go mouldy much sooner.
Baked every day or so is the way to go. ( usually every day as fresh baked bread doesn't seem to last to long for some reason.)
planteater
Well-Known Member
In "Gypsy Moth Circles the World" Sir Francis regularly mentions "rebaking" mouldy bread. I'm not sure what this involves but it sounds impressively hardcore.
Pye_End
Well-Known Member
I don't see why not. You are effectively making it into an oven. A light baking tray would probably be fine, so long as it is well off the bottom of the pressure cooker. A lot of people seem to have baked bread in a pressure cooker successfully - must have a go sometime. Looking at the baking times that are around it may be that it does not need to be under pressure, but just have the lid on. Will try and get some part baked and give it a go.
TQA
Well-Known Member
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I was impressed with "BIMBO" white bread. We bought lots on advice from old transatlantic hands and it was still mould free [ well mostly ] after 20 days and edible, with the crusts cut off, after 30.
Lady Campanula
N/A
Some years ago, faced with 3 weeks or so at sea, we visited a specialist baker's stall in Liverpool Market. We explained the problem and what we wanted, and were asked to come back a couple of days later.
We were then presented with ( sold ) half-a-dozen loaves that had apparently been 'twice-baked'. We kept each well-wrapped so they couldn't absorb moisture from the atmosphere, unwrapping one when the predecessor was almost used up - and the last couple were still usable nearly 3 weeks later. No refrigeration....
Suggest you find and ask your local specialist baker.
Stu Jackson
Well-Known Member
Questions about baking on board
1. Doesn't the yeast and rising take a lot of time?
2. Any good links to pressure cooking bread making?
1. Doesn't the yeast and rising take a lot of time?
2. Any good links to pressure cooking bread making?
GrahamM376
Well-Known Member
Plenty of info if you Google. See last years thread -
http://www.ybw.com/forums/showthread.php?t=231082
rickym
Well-Known Member
Earlier this year we did a 6 day delivery trip and SWMBO baked a couple of times just using the oven and the readymix packets you can buy from the supermarket. Absolutely fine. No need for pressure cooking just a baking tray and hey presto fresh rolls for lunch!
duncan99210
Well-Known Member
We use a bread bag from Lakeland, which keeps the local bread edible for a couple of days longer than keeping it wrapped in plastic.
If you want to make your own bread, then the quickest recipe I've come across is for beer bread. Try this one: http://www.food.com/recipe/beer-bread-73440 . Yes, I know, sacrilige to use beer for anything except drinking but it does make quite an acceptable loaf, albeit best eaten quickly.
If you want to make your own bread, then the quickest recipe I've come across is for beer bread. Try this one: http://www.food.com/recipe/beer-bread-73440 . Yes, I know, sacrilige to use beer for anything except drinking but it does make quite an acceptable loaf, albeit best eaten quickly.
Salty John
Well-Known Member
Don't use sliced bread as the slicing blades can contaminate the bread with mold spores.
If you can get a baker to 'double bake' the loaves it should last longer because it removes more moisture.
Maintain air circulation between the stowed loaves - standing them on end in a milk crate or somesuch works ok.
Wholemeal bread from a local baker should last longer than industrial bakery bread because the moisture content will be lower.
If you can get a baker to 'double bake' the loaves it should last longer because it removes more moisture.
Maintain air circulation between the stowed loaves - standing them on end in a milk crate or somesuch works ok.
Wholemeal bread from a local baker should last longer than industrial bakery bread because the moisture content will be lower.
Pye_End
Well-Known Member
Tried some part baked rolls today in a pressure cooker. Baking time on the packet is 5 to 8 min. I gave them about 6 from when the cooker was at pressure. First one came out pretty wet from the steam, so gave it a minute in the oven to dry off. Second one I wrapped in tin foil. Baked fine, although it didn't brown off and crust up. On a boat it probably tastes good. 6 in a pack, and once opened they need baking off within 48 hours. So if you havn't an oven this sounds like a good alternative.
Kelpie
Well-Known Member
Thanks very much! Looking forward to breakfasts next season...
Pye_End
Well-Known Member
On that note, Sainsbury are doing a packet of 'brunch' with a very long shelf life (mine was dated 2013). It is a sort of potato and bacon mix. Bit salty, but just need to fry it off for 5/10 min. Worth adding to the ship's rations.
