The Secret to Good Toast? Its Your Freezer.

[elleng]

'Toast lovers, I have a modest proposal for you: Do not bother with bad bread. Say goodbye to sweet, cottony, lightweight toast, the kind that squishes under a butter knife or slumps under a blanket of jam.

Just get the good stuff instead, the best bread you’re able to buy, preferably handmade loaves with sturdy crusts and tender crumbs, imbued with the flavors of fermentation. It’s more expensive, and that’s no small thing. But unlike some other items for which you may pay more, good bread is worth a little extra.

Then always keep it on hand. I would argue that the best way to store bread isn’t to wrap it in foil, plastic or brown paper bags, sheath it in a pillowcase or stash it in the breadbox. The best way to keep bread is to put it into the freezer — sliced.'>>>

https://www.nytimes.com/2016/02/24/dining/how-to-make-toast.html?

[Motley13]

1. Interesting but I think the bread needs to be wrapped in foil, then placed in freezer bag

otherwise it gets that strange freezer taste.

[japple]

2. I love this. I have been buying great loaves when I happen to find them, slice

and then double bag in plastic bags and put in my deep freezer. Makes the best toast ever.

[elleng]

3. Haven't tried it, but I may.

I'm usually home alone, have been buying pretty good sour dough bread from grocery (freshly baked,) and don't finish it for MORE than a week.

[dem in texas]

4. My secret to good toast

Putting the bread in the freezer makes it last longer before mold sets in. Whether you put your bread in the freezer or not, toast the bread in your skillet.

The only time we use our toaster is when toasting some bread slices for sandwiches.

I usually dry toast my bread, but you can melt a little butter in the skillet before you add the bread. If I cook Owens sausage which is very lean,, there will be a tiny bit of sausage grease left in the skillet and that is good for toasting the bread, too.

My fav. is dry toasted 7 grain bread with a little boysenberry preserves.

[mitch96]

5. I'm very fortunate to have a good baker near by

Zak the baker down in the winwood section of Miami. All his bread is sourdough and all his bread is so delicious it never makes it more than a week around my house.. I read if you put a ball of the bread in your mouth and it starts to salivate, you have good bread..
Avocado toast with kalamata olives is great on fresh sourdough.. Or cook up some olive oil with fresh garlic. Low and slow and then put it over the toast with a squirt of lemon juice.. OMG it's delish..
m