![]() ![]() Single bread bags are perfect for sandwich loaves or multiple baguettes, while double bread bags easily handle larger loaves or a batch of rolls. Our extra-large all-purpose bread bags are ideal for your biggest boules, three sandwich loaves, or a double or triple batch of rolls. But I'm in love with King Arthur's food-safe, heavy-grade plastic bread bags, which come in sizes and shapes you just won't find in the typical zip-top bag. You can certainly wrap your bread in plastic wrap or a reusable wrap. The takeaway: If you're storing bread for a day or two at room temperature, plastic or foil (rather than cloth) are the best options. So if you want to store bread for a day or so at room temperature, plastic or foil (rather than cloth) is the way to go. Cloth, being breathable, retains less moisture the disappointment is that this doesn't translate into a crispy crust, but rather a hard one. Plastic and foil, both being airtight, trap any moisture migrating from the bread’s interior, keeping it soft (including the crust). The bread in the cloth bag is a different story: rather than crunchy, its crust is beginning to harden, while its interior is drying out. Predictably, 24 hours later the boules stored in plastic and foil have lost their crunchy crust but remain soft overall. I bake three no-knead mini boules and store one in a zip-top plastic bag, one in a drawstring cloth bag, and one tightly wrapped in foil, all at room temperature. So which wrap works best: cloth, plastic, or aluminum foil? Let’s find out. But since crust crispiness can generally be restored via reheating, most people store their bread wrapped to ensure the interior remains soft. There’s simply no way bread will retain both a crispy crust and soft interior for longer than a day. This moisture retention is a plus when it comes to the bread’s crumb (interior) - but a minus if you’re talking crunchy-crispy crust, since wrapping bread will inevitably soften its crust as well as its crumb. Storing bread in either plastic, cloth, or foil helps retain the loaf’s moisture. But if you slice the loaf in half down the middle, cut a slice from one of the halves, then press the two halves back together before wrapping, no open surface will be exposed - which means less chance of moisture evaporating. If you start slicing at one end, you’ll always be dealing with an open end “leaking” moisture. When your bread has cooled and you’re ready to cut into it, think before you act. ![]() I enjoy baking our Classic Sandwich Bread in a 9" x 4" pain de mie pan, which gives it close-grained texture (nice for toast and sandwiches) and a squared-off shape. You can lengthen any bread’s viability simply by focusing on four key factors. What’s a dedicated bread lover to do? Add preservatives, like you’d find in store-bought loaves? Meanwhile, homemade burger buns and sandwich loaves start to develop those dreaded white spots - mold precursors - seemingly as soon as they’re cooled, bagged, and stashed in the bread drawer. Heat and humidity can turn the crunchy-crispy crusts of your baguettes and boules soft as pudding. Bay Boy Specialty Sandwiches now exists because of that hunger.What’s the best way to store yeast bread? An apt question, especially during the summer. Bay Boy was born because Julian was hungry for those signature sandwiches from the Bay, but there was no where in KC to get one. Julian was born in San Francisco which is where he got introduced to the Dutch Crunch Bread and taste for delicious sandwiches. Julian is the owner-operator along with his business partner, Jake. We started as a pop-up and glad to have our shop, we want to add a food truck sometime in the near future. We are a bay area inspired sandwich shop with a Kansas City twist that is located in the West Plaza neighborhood. Our specialty is the sandwiches all on Fresh baked Dutch Crunch bread, fresh vegetables, quality meats and cheeses, and signature and flavorful sauces. To keep collaborating and creating, making something bigger than themselves. To make the most unique sandwich you’ve ever had. What started as a weekly pop-up grew into the neighborhood sandwich shop. They recreated sauces and smoked meats, pulling together fresh, quality ingredients, crafting flavors greater than the sum of their parts. ![]() So he called Jake, his friend of over two decades (and conveniently, a dedicated, passionate cook). “With me, it can only get me-sized,” he said. Also a filmmaker, Julian knows the best things are made collaboratively. Never heard of it? Yeah, no one else in Kansas City had either. Julian had a craving: sandwiches from the Bay Area, where he grew up. ![]()
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