Advertisement
After Baking
Appears in
By Ruth Clemens
Published 2013
Bread should be turned out of the tin (pan) or transferred from the tray to a wire rack to cool straight away to prevent it from sweating.
Bread will always be best eaten freshly baked, on the day it has been made. It should be consumed within 1–2 days (2–3 days for breads with a high sugar or fat content) as it quickly goes stale without the preservatives that factories put into commercially produced bread.
You can refresh a whole loaf in the oven at 170°C/150°C (fan)/300°F/Gas mark 2 for 15 minutes to restore it almost to the quality of ’just baked’.
Become a Premium Member to access this page
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Best value
Part of
Advertisement
Advertisement
The licensor does not allow printing of this title