Posted by Fred on May 29, 1997 at 03:33:24:
In Reply to: Re: cutting bread posted by Gerard Jones on May 25, 1997 at 18:28:35:
:Gerard wrote:
:The other trick is refrigerate the loaf if possible, this firms :up the mie (crumb) and makes it more manageable, a fresh warm :loaf will wobble or flatten under pressure from the blade and :being held. At the least cool the loaf in front of a fan til its :stone cold.
Sir,
I read somewhere, think it was in a book by General Mills, to never refrigerate cakes uniced or bread, period. Not even subject it to a strong current of air, because it will cause moisture loss and subsequent staling. Maybe they are morons and don't know what they are talking about, since they also recommend the use of dough thermometers etc. to control fermentation.
I learn so much from your postings, please don't ever stop dishing out your wisdom.It just shows me that I can't trust the establishment at all.
Thank you so much. You are a wonderful pro.
Peace,
Fred Doyle, CPC
P.S.: Does the pain (like in Pain De Mie=Crummy Loaf) has anything to do with the pain I get when my bread gets stale!?