Timeline on bread.?!?!?!
Timeline on bread.?!?!?
Please help me find a timeline for bread.
Answers:
Here you go...
Source(s):
http://www.oldschoolbakery.com/timeline....
http://www.bakersfederation.org.uk/histo...
http://www.foodtimeline.org/foodbreads.h...
I usually smell it and if it has a real sweet smell then it is on the verge of molding I don't eat it then.
Are you looking for a mold timeline or how to make bread??
If you are looking for a mold time line it depends on moisture, temperature, and if any additives have been added to the bread. Bread you bake at home( no preservatives) left at room temp, and humidity will last 5-7 days before any visible signs for mold will appear. It will in reality start to mold the day that you take it out of the oven. The mold spores for black bread mold are in the air most of the time. the black that you see is only in the ripe reproductive stage. The rest of the time it is about the same color of the bread. The same mold is the bad guy in the soft rot of Strawberries and other soft fruit. Also on onions. Have you had your mold today. The warmer the temperature and the higher the humidity the faster the time line goes. It will not hurt you in most cases, just looks bad and tastes a little funny.
I would follow the use by date on the loaf of bread for a start if it is brought.
Bread can be used for many different things. Fresh bread for sandwiches I would use bread one to two days old, bread for toast would maybe last 3 days. Day old bread can be used to make breadcrumbs for covering chicken or veal which you could put in the oven on a low heat to dry out, in which case they would last a few more days.
If freeze your bread it should last for about a month and it can then be thawed out the night before in a bread tin to eat for lunch or breakfast.
Hello Tammerz,
in your receip of you bred they give you a timeline.
Shortly before the timeline, you take a thin knitting needle of steel and prick it in the middle of you bread. If it returns with out dough your bread is good if there is dough at the needle your dough "needs a little bit". After five minutes try again.
Greetings from Hamburg, Germany
Heinz
ps: You can use this method also with cake.