Label
All
0
Clear all filters

After Baking

Appears in
The Pink Whisk Guide to Bread Making

By Ruth Clemens

Published 2013

  • About
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

Download on the App Store
Pre-register on Google Play

Monthly plan

Annual plan

Part of

The licensor does not allow printing of this title