Long Shelf Life - isn't that for bread that isn't good enough to 'eat up' while it's at its prime??
The Factory Breads have preservatives so that they last - often times a really long time- scary long. They are not intended to be 'treats', but practical solutions to lunch or meals over a long time. We bought some hot dog buns that were in great shape 10 days after we purchased them. That's good when you only use them on the weekend - because the buns cover two weekends. Were they great buns? Nope. Just white bread buns. Utility buns.When I make bread in my Micro Bakery, the bread has more moisture in it and zero preservatives and I would be surprised if it didn't get moldy in 4 or 5 days. But, it was at its prime on day 1 and day 2. In fact, it was a joy on those days. Just ordinary on day 3 and going south after that (though still good for toast).
So - if the bread is not Utility Bread - WHY would you want it to last a long time?? Put another way, If it is not good enough to eat up in the first two days, you either bought too much, or bought the wrong bread.
In the Book, Flour, Salt, Water, Yeast by Ken Forkish, there is a section about a 3 kilo loaf of bread - that's over 6 pounds. It is sourdough. He says that this bread tastes its best at 12-24 hours out of the oven. He also says that there is something special about these giant loaves that have more baked flavor than the smaller ones. They track back to the days when people could only make it into town (where the baker was located) once a week - so they bought bread (a major source of calories that that day) to last and last and last. The bread was a living thing - used for certain things in days 1 and 2, other in days 3 and 4 and at the end of its life, used for pudding or even chicken food.
He doesn't give a recipe for the 6+ pound loaf. Mixing dough for such a loaf wouldn't be a problem, but my concern would be for the oven space and time and just what to expect from a loaf of that size in the oven. I am guessing that bread is baked at a moderate temperature (say 375 rather than 450 or 500ยบ as I do with smaller loaves) in order to get it done all the way to the middle - without burning the outside.
Today, he says, some of the fancy restaurants prefer cutting hunks from the 6+ pound loaves to serve to their customers - rather than using multiple smaller loaves. He said that in his bakery, he 'quarters' a three pound loaf and sells them to people who want the benefits of the large loaf, but not so much bread.
Back to a 'Normal Sized Loaf' - to Last a Week Plus - Why???
It is normally sourdough that people say will come to its prime the day after the oven and last for more than a week. Ignoring the taste of sourdough (which actually can range from only a bit sour to quite sour), why would someone want bread that is good (i.e., doesn't spoil) for 8 days or so? Let's see:a) Like the people above, you are precluded from getting 'fresher bread' for a week because your location is too remote.
b) You eat very little bread, so even with a one pound loaf, it takes you a week to consume it.
c) You only eat bread because you have to and, like above, a one pound loaf lasts you a whole week - and you don't want to waste money by having it go bad.
d) put your reason - here.
Responses:
a) if you are so far from a bakery - let me help you learn to make your own bread. Eating old stuff (even if it doesn't go bad when it's old) well, you are missing out on one of the super pleasures.
b) Maybe you should ask about buying a 'half loaf' - if you got a half loaf twice a week, you (like the others) can have fresh bread almost all the time.
c) Sorry about your situation. Maybe you should explore breads that not only taste great, but meet your 'need'. Turn the 'obligation' into 'pleasure'.
d) ???
Instead of "making it last" - wouldn't you prefer that the baker "make it good" and tasty and wonderful?
