On 12/3/2017 at 12:36 PM, teonzo said:
I would say so. Just think about these 2 questions:
1- how could you get a vacuum in the jar if the tool you are using is an oven?
2- if there was vacuum in the jar, what would happen to the bread when you open the jar and the dough is subjected to a quick change of pressure from 0 bar to 1 bar?
Bread in a jar is akin to jams or preserves, not to sous vide storage.
Please notice I don't have Modernist Bread so I don't know what they wrote there.
This sounds really interesting. If you can share what you find I would be grateful, thanks!
Teo
About the same time as I wrote here, I wrote to ModernistBread at Modernistcuisine.com with the same original question, and have not heard a peep from them.
I did find this page (Home Canned Cake from HealthyCanning.com) full of useful information, basically coming down on the side of, 'don't do it', because bread is such a great vehicle for botulism. And they mentioned a couple of recipes which were reportedly promoted around or after WWII and formulated to have a safe pH when the recipes were followed precisely, which fits with the article I found traces of but haven't gotten my hands on yet.
Another reference is a PDF of a Food Fact Safety Sheet from Utah State University Extension that also unequivocally recommends against canning bread.
I'm still curious about preparing bread in the pressure cooker, because I love the pressure cooker, but until I know more, I certainly won't be attempting to keep the result long-term at room temperature.
