• @rockSlayer
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    15 days ago

    You sure he wasn’t actually making lembas bread?

  • @[email protected]
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    5615 days ago

    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.

    • Cid Vicious
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      2115 days ago

      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.

      • @[email protected]
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        15 days ago

        100% those vac seals are crazy. You want to remove as much air from it so you can minimize freezer burn.

      • @[email protected]
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        15 days ago

        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

        • @[email protected]
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          15 days ago

          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

          • @[email protected]
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            15 days ago

            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.

          • @[email protected]
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            1215 days ago

            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.

          • @adj16
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            1015 days ago

            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.

          • Cid Vicious
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            715 days ago

            Bake my own bread and freeze it all the time. It’s fine in the short term, and fine for much longer term if you vacuum seal. Bread that’s not loaded with preservatives goes bad in a matter of days otherwise, so freezing is just practical.

          • @[email protected]
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            715 days ago

            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

      • Rob Bos
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        15 days ago

        I make sourdough bread biweekly-ish. Freezing it (after it’s had a 24-36 hour curing period) is fine. Toasts right back up.

          • Rob Bos
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            215 days ago

            For clarity I use semi for 2x a period and bi for every two periods. I think everyone should. :)

            • @[email protected]
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              315 days ago

              is that some bread wizard language I don’t understand? I assume you’re not making 2 semi trucks every ‘monthly cycle’ and a bisexual child every 2 months

      • @Coreidan
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        115 days ago

        Well you’re wrong, sooooooooooooooooo

  • @AnUnusualRelic
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    2515 days ago

    You don’t keep croissants. You eat half on the way home from the bakery, and the rest as soon as you’re home.

    • no bananaOP
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      1015 days ago

      Look at Mr Frenchman over here buying bread at the bakers! I exclusively buy my croissants in those scary tubes that pop when you open them.

      • @Wogi
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        815 days ago

        Those aren’t croissants. Those are crescents.

        I was going to make a joke, spelling it the same way and pronouncing it differently, but I’m pretty sure the Pillsbury tubes are even called crescents on the package

        • no bananaOP
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          115 days ago

          Not in my country they ain’t

    • TheTechnician27
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      5915 days ago

      You and OP should keep in mind for all of our sakes that France is a nuclear-armed state.

        • @Iheartcheese
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          15 days ago

          puts ketchup on a croissant without breaking eye contact

          • @FelixCress
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            1615 days ago

            Degenerates like you belong on a cross

            • NeatoBuilds
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              615 days ago

              But first they’ll have to be made into an aunt so they become a crossed aunt

      • @Fetus
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        1315 days ago

        But they are le tired

        • @Leeks
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          415 days ago

          Ok, take a nap, THEN FIRE ZE MISSLES!

      • @ownsauce
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        1115 days ago

        I’ll enjoy my croissanwiches and cronuts in the apocalypse.

  • @Bosht
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    1615 days ago

    I wonder if it’s like croissant jerky…sounds awesome tbh