I use a tupperware type box, and I put a little folded bit of paper towel over one corner so the lid can't really snap on airtight.
One thing I've learned is the bread tastes better and has better texture if it's been in the fridge at least two days before baking. It's good for up to about 10 days.
My older daughter and partner came to visit this weekend, and I made two loaves of semolina bread in my two Dutch oven pots- the first time I used them side by side in the oven. They came out very nicely!:
The two loaves lasted about 24 hours amongst the four of us.
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Thread: BREAD baking
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06-08-2009, 12:18 PM #11
listen to the bees
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Last edited by BleeckerSt_Girl; 06-08-2009 at 02:47 PM.
Lisa
My mountain dulcimer network...FOTMD.com...and my mountain dulcimer blog
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