You don’t keep croissants. You eat half on the way home from the bakery, and the rest as soon as you’re home.
ProTip: before you vacuum seal any bread, put it in the freezer until it’s solid and then pull it back out to vacuum seal.
And even after this you might want to manually stop the sealer before it puts too much pressure on. Bread is surprisingly squishy because it’s mostly air.
100% those vac seals are crazy. You want to remove as much air from it so you can minimize freezer burn.
If you warm it up after sealing you’re freeze drying it
A toaster for a few minutes will bring your bread back from the day you froze it.
ProTip: Freezing bread fucking ruins it. Eat it fresh or not at all
I make sourdough bread biweekly-ish. Freezing it (after it’s had a 24-36 hour curing period) is fine. Toasts right back up.
Do you mean twice a week or every other week?
I worked at a Chinese bakery for 5 years shipping our breads all over the USA.
We literally freeze it and seal it before we ship it out to our customers.
There are some breads that don’t freeze well and that’s because some of our buns have ingredients in the middle but by and large all regular bread can and SHOULD be frozen to preserve freshness.
https://www.foodnetwork.com/how-to/packages/help-around-the-kitchen/how-to-freeze-bread
Yes, that’s why store bought bread is always shit. I’m talking about freshly baked bread from a real bakery, not some shitty factory made “bread”.
Anyone who has ever eaten real hand crafted bread from a German or French bakery would tell you the same
Bro. You’re a dick for suggesting a Chinese bakery is not real bakery. We start our dough the day before and start baking at 4am and don’t leave until 4pm. All the breads and pastries are all hand made.
Hi. I’m German. I bake my own bread. My parents bake bread. My brother bakes bread.
We freeze the bread after it’s cooled down from being baked.
You know why?
Because that way, it’s great even weeks later.
Sure, nothing beats bread that’s just out of the oven. But honestly, I think I prefer bread that’s been frozen and reheated even to bread that’s only 1-2 days old.
Waaaaaay Less stale.
Bruh at home, we bake batches of German bread then freeze most of it so it doesnt go bad. Once a loaf is finished we take the next one out of the freezer to deforst overnight. The bread is fine and I’d take it over store bought any day
Hard disagree my dude. I’m sure there are plenty of types of bread that don’t stand up to being frozen, but if you seal it from the dryness of the freezer, it’s an excellent way to preserve many breads. I bake my own and can barely tell a difference between a properly frozen and thawed loaf, and one that was baked a day ago.
You sure he wasn’t actually making lembas bread?
A little bit more pressure and you create diamonds…
I wonder if it’s like croissant jerky…sounds awesome tbh
Wouldn’t that be a biscuit?
We need ranch stat
You and OP should keep in mind for all of our sakes that France is a nuclear-armed state.
But they are le tired…
Ok, take a nap, THEN FIRE ZE MISSLES!
Seriously, even putting a croissant in a plastic bag warrants a first strike.
puts ketchup on a croissant without breaking eye contact
Degenerates like you belong on a cross
But first they’ll have to be made into an aunt so they become a crossed aunt
Then dips it in soy sauce
I’ll enjoy my croissanwiches and cronuts in the apocalypse.
kwuahsuuuun
