to 39 € The preservation of bread (part two) 
In a previous post dedicated to the preservation of the bread and 'clarified the role of humidity' environment in which it is placed on the stored product.
exposing the bread to moisture 'on more than 60% even for a few hours the result will be the irretrievable impairment of the crust, which loses crispness softening. The literature indicates 65% RH max threshold beyond which they lose their cornflakes 'crispiness', for bread, unfortunately, just less.
In the second photo shows one of the many vacuum containers for bread that is sold in Italy. The operating principle and 'very simple: by pressing the power button a small vacuum pump consists of an electric motor and a vibrating membrane of a rubber suction of the air in the container producing a small depression. The pump stops automatically the effect of a rubber boot which activates a microswitch connected to the vacuum pump. With this system, the entry of air into the container (for opening the lid or a lack of tightness) activates each time the vacuum pump providing a vacuum (low vacuum of course) consistently.
All this and 'technically very charming, too bad that the system is not active in the level of humidity' recorded on inside the container because it 's this is the fundamental parameter to be monitored. It would be enough to connect the microswitch to a humidity sensor 'to activate the vacuum pump (which also extracts water vapor) on reaching a preset threshold max moisture' on.
What happens inside the vacuum and therefore 'easily predictable: the bread sweats constantly damp' in spite of a low vacuum in the container in a few minutes by raising the humidity '(RH ) to levels of 90-95%, just like if you keep the bread bag inside a high barrier of polyethylene.
The conditions of the crust of your bread after this treatment I will leave to your imagination ...
also force the continuous operation of the vacuum pump (removing the microswitch) does not produce encouraging results: it goes so far as to accelerate the natural loss of moisture 'of the bread inserted into the container (see If vacuum pumps are often used in laboratories for their dehydrated food ...).
As already 'mentioned earlier that we can do just to contain the damaging effects of humidity' oozed from the bread is simply to let it come out gradually from the container without accumulating.
choose a material with an intermediate WVTR (Water Vapor Transmission Rate) as a brown Kraft paper bag or a bag of cotton fiber or bamboo tightly woven and measure the maximum values \u200b\u200bof RH reached inside the bag using a portable hygrometer as the HC520 (see above photo). If the point value does not exceed 60% RH (except for few minutes) then we are properly managing the sweating, the bread will contain 'still a good share of moisture' in the bread after 72 hours of storage while keeping the crust crisp.
During the winter indoor RH levels tend to drop much (up to 20-30% RH) due to domestic heating. Provide appropriate with humidifiers to maintain a level of around 50% RH not only helps the bread to slow down its physiological dehydration but also determines microclimatic conditions that improve our physical well-being.
probably also not know that the process of staling and 'partially reversible: the crystallized amylopectin rigelatinizza if the part is cooled to around 70 degrees Celsius.
To exploit this phenomenon, we should not use the microwave (not to lose precious moisture 'remains inside the bread), but rather' we will use the bread machine itself.
To revive a loaf of bread for 72 hours, simply insert it into the tub and turn the program area (dark crust) for just 7 minutes, the staling process is reversed in part and your bread rises to new life (as long as the 'KD' is sufficient residual), as if freshly baked!
To sum up then:
- freshly baked bread -> eat it fresh, keep the rest in a cotton bag or kraft paper
- Bread 24,48,72 after hours -> heat it is strictly necessary in the PD for 7 minutes and consume
In this way you can try a bread that retains excellent organoleptic characteristics after the first day and good after the second and third day. On the fourth day and 'hard to get, if you still have leftovers on the fourth day, reduce the production! :)
microguru
