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.
ProTip: Freezing bread fucking ruins it. Eat it fresh or not at all
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
You sure he wasn’t actually making lembas bread?
You don’t keep croissants. You eat half on the way home from the bakery, and the rest as soon as you’re home.
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.
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
We need ranch stat
You and OP should keep in mind for all of our sakes that France is a nuclear-armed state.
