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Message
Keeping french bread from going stale
Posted on 8/30/16 at 5:27 pm
Posted on 8/30/16 at 5:27 pm
So I just got back from visiting Louisiana, and I was able to bring two loaves of French bread with me (can't get the good stuff up here 
)
I was hoping to keep at least one loaf from going stale before Saturday so I could make some roast beef poboys for the game. Are there any tricks to keeping it fresh longer? Can you freeze it?
) I was hoping to keep at least one loaf from going stale before Saturday so I could make some roast beef poboys for the game. Are there any tricks to keeping it fresh longer? Can you freeze it?
12
Posted on 8/30/16 at 5:30 pm to AbitaFan08
Fridge until Saturday. No need to freeze.
Posted on 8/30/16 at 5:30 pm to AbitaFan08
I freeze Leidenheimer bread all the time. It's fine.
Posted on 8/30/16 at 5:30 pm to AbitaFan08
You can freeze it. Wrap in plastic wrap or put in plastic bag and freeze. Just put on countertop to thaw, spritz with water and warm in oven. Comes out crisp but don't leave it in oven too long. You can put it in a sealed plastic bag and leave out as well and warm the same way.
Posted on 8/30/16 at 5:32 pm to BRgetthenet
quote:
Fridge until Saturday. No need to freeze.
I've never liked the texture of it after being in the fridge. You don't notice a difference? I don't notice any difference when it's been frozen. It sort of stiffens in the fridge.
Posted on 8/30/16 at 5:35 pm to Gris Gris
I take it out, and pop it in the oven at 350° for 60 seconds or so.
Comes back to life.
I've never frozen French bread and then had it as a sandwich. I've always made it into bread pudding at that point.
You may be right.
Comes back to life.
I've never frozen French bread and then had it as a sandwich. I've always made it into bread pudding at that point.
You may be right.
Posted on 8/30/16 at 5:37 pm to BRgetthenet
quote:
You may be right.
Or your fridge is magic and mine isn't.
Posted on 8/30/16 at 5:48 pm to AbitaFan08
vaccuum seal it asap or get it into a ziploc bag
Posted on 8/30/16 at 6:15 pm to Lester Earl
Thanks for all the advice y'all. 
Posted on 8/30/16 at 6:29 pm to Gris Gris
quote:
it sort of stiffens in the fridge
Yes, and kinda curls up.
But, room temp in a tight sack ought to be fine for that short of a time.
This post was edited on 8/30/16 at 6:32 pm
Posted on 8/30/16 at 6:30 pm to AbitaFan08
Lost bread
Posted on 8/30/16 at 6:46 pm to AbitaFan08
quote:Lost Bread, yo.
Keeping french bread from going stale
Posted on 8/30/16 at 7:04 pm to AbitaFan08
I tried to do this when my wife and I were dating and she lived in Austin. I found that you need to wrap it in plastic wrap, even better would be to vacuum pack, BEFORE you leave New Orleans or the bread starts to get more dense/ taste stale very quickly. Wrap, freeze, keep as cold as possible for your trip, then freeze again.
Posted on 8/30/16 at 7:10 pm to Frank Black
Leidenheimer bread (or real French bread) will usually only last 2-3 days before it starts to go stale from my experience. You may get an extra day or two By storing in the fridge.
Freezing it is your best bet. It should still taste fresh when you thaw it out.
Freezing it is your best bet. It should still taste fresh when you thaw it out.
Posted on 8/30/16 at 8:02 pm to AbitaFan08
Let it go stale and make pain perdu.
Posted on 8/30/16 at 10:15 pm to AbitaFan08
Make croutons if it does go stale
Posted on 8/31/16 at 7:05 am to AbitaFan08
That bread is already lost as I type this.
Posted on 8/31/16 at 7:24 am to AbitaFan08
Fridge storage might be okay for a loaf of industrial white bread, full of soybean oil and dough conditioners...but for a lean loaf like NOLA style French bread, I'd seal in a ziploc or other airtight container and freeze. I bake a ridiculous array & volume of breads, and much goes directly into the freezer after cooling. 10-25 minutes at 325 degrees (depending on size/density of loaf) will return bread to a nearly new state. I'm eating a four week old frozen/defrosted slice of pain au levain as I type this, and you'd never know it wasn't freshly baked.
Posted on 8/31/16 at 8:38 am to hungryone
I brought 2 loaves home. One I have wrapped in saran wrap and just left out, since I'll be going through that starting today. The second I also wrapped, but I put it in the freezer. Really hoping it comes back to life like many of you said!
Posted on 8/31/16 at 11:12 am to AbitaFan08
For Leidenheimer bread, I just take it out and allow it to defrost outside of the wrapping in case any ice crystals formed. I don't want it wet. Before I make the poboy, I sometimes split it and toast the inside of the bread. Sometimes, I just put the bread in a low oven to get the outside a little crisp and the bread a little warm. On occasion, I load the poboy and then put it in the oven on about 300 or so and let it warm and crisp a bit. All of these methods have worked fine for me. I think it needs a little heat one way or another.
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