How to Store Fresh Bread: Tips & FAQ's Answered - The Clever Carrot (2024)
Sourdough Tips + Techniques
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By Emilie Raffa — September 19, 2021 — This post may containaffiliate links.
Store fresh bread in a cool, dry place away from excess heat, moisture and air. Paper, plastic bags & bread boxes? They all work. Here’s how to do it-without mold.
Make no mistake: Fresh bread is best.
The question is, how long will it last? Without preservatives? And what about mold? Here are my top tips for storing bread, keeping it fresher for longer.
1.) Freeze it
When in doubt, this is your best storage/preservation option.
Fresh bread can be frozen whole or cut into slices. Wrap whole loaves in several layers of plastic wrap, label, date and freeze.
For bread slices, store in a zip-top bag separated by parchment paper to prevent sticking (or throw caution to the wind and dump everything together- that’s what I do).
Frozen bread will stay fresh for up to 3 months or longer, or whenever freezer burn sets in. You’ll love having a stash on hand to make garlic bread,quick sandwiches, and homemade croutons.
Tip: How to defrost frozen bread. Defrost whole loaves or cut slices overnight in the fridge, or at room temperature for a few hours. If the bread has icy bits stuck to it here and there, remove the wrapping to prevent the crust from getting soggy. To serve, reheat at 300˚ F (150˚ C) or toast until crispy.
2.) Plastic, Paper bags, or bread boxes?
They all work. In my experience however, freshness depends on the type of bread stored.
For example, sandwich bread does well when stored in a plastic bag; it locks in moisture which keeps the crust soft. But too much moisture will create mold, so I’ve found it’s best not to keep the bag airtight. Loosely twist the end to close.
Paper bags are more breathable than plastic, which is great for brioche rolls,soft buns, and other breads with added fat. But too much air will make the bread go stale quickly. Consider keeping these bags airtight as best you can.
Then there’s the bread box: it balances moisture and air circulation. The only caveat? They’re bulky and take up valuable counter space.
Bottom line? You need both moisture and air to guarantee freshness.
TIP: My storage preference.I use large, food-grade plastic bags. They are the perfect size for sandwich bread and larger boules. I reuse them as produce storage for my CSA veggies.
3.) Where do you store fresh bread? At room temperature? Or in the fridge?
Most bakers recommend storing bread in a cool dry spot, at room temperature. Why? Excess heat and moisture creates mold, and too much air creates stale bread.So yes: a cool dry spot such as a pantry shelf works. I just leave my bread on the counter.
However, fresh bread can in fact be stored in the fridge, contrary to what you might’ve read online (I never used to recommend this myself!). We do this at our restaurant with excellent results.
TIP: How to refrigerate bread.Wrap whole loaves in several layers of plastic wrap and chill for up to 2-3 days. Reheat before serving, otherwise the texture will be rubbery: Warm the bread at 300˚ F (150˚ C) in a foil packet or naked, extending the bake time to crisp the crust, about 20-30minutes.
4.) Fermentation as a (natural) preservative
Sourdough bread is an excellent example of naturally preserved bread. The existing enzymes and bacteria help to keep your bread fresh. Additionally, a bit of fat in the dough such as butter or oil, will also extend its shelf life. A good example is sourdough sandwich bread.
5.) What about mold?
Mold loves heat, moisture and food sources. For best results, keep your bread away from excess heat and humidity. Keep it away from the stove, off the top of the fridge, away from the fruit bowl etc.
Years ago, we used to keep our bread in a plastic bag, in a drawer nestled in-between the dishwasher and fridge. The excess heat from the two appliances, plus the moisture locked in the plastic bag, created the perfect storm for mold to grow. Everything in that drawer was covered in green hairy spots- rolls, tortillas, raisin bread- you name it!
Final Thoughts
As always, expect a bit of trial and error when storing fresh bread. Different variables such as bread type, temperature, storage material etc. need to be considered for best results. But the tips above will get you well on your way. Do comment below with your favorite storage tips, too!
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Wrapping bread and storing it at room temperature will help it retain moisture for a few days. But what if you can't finish the whole loaf in that amount of time? Freezing is the answer. The takeaway: If you're storing bread longer than a few days, it's best to keep it in the freezer.
While it's safe to keep many baked goods at room temperature, it depends on the item and should be taken on a case-by-case basis. For instance, breads and rolls can last up to four days at room temperature, but any bread with meat or hard-boiled eggs should be refrigerated within two hours, according to the USDA.
Store muffins and quick breads in a sealed container or resealable plastic bag, in a single layer. Line the bottom of the container or bag with a sheet of paper towel, then cover the top of the muffins or quick breads with another sheet of paper towel.
Then if needed, cover with another paper bag to wrap the cut or exposed end. Whatever you do, resist the urge to coffin it in plastic. It may seem like a smart move, but the truth is, it prevents the bread from breathing and traps in moisture, encouraging mold spores to propagate faster.
Excess heat and moisture creates mold, and too much air creates stale bread. So yes: a cool dry spot such as a pantry shelf works. I just leave my bread on the counter. However, fresh bread can in fact be stored in the fridge, contrary to what you might've read online (I never used to recommend this myself!).
First and foremost, it's always best to let fresh bread rest until it's cool and fully set before slicing. I know, fresh-from-the-oven is hard to resist, but your bread will not only taste better it will keep longer if you wait to cut it for at least an hour—I prefer two or more.
This comes from all the heat your fridge is putting out. Same for storing near a dishwasher; the excess heat and moisture these appliances give off is not bread-friendly. Try to store bread in a cool and dry area of your kitchen. If not out on the counter, then in a cabinet or a deep drawer."
Although we say never to store bread in the fridge, that absolute comes with a couple of exceptions: Room temperature is better for bread unless you live in very humid conditions. Too much moisture in the air can leave bread more susceptible to mold.
Storing your bread on the countertop in a plastic bag (or well-sealed plastic wrap) will help keep it from going stale, but be warned: the crust will suffer and grow mold due to trapped moisture. Toasting the bread (if it's too soft but not yet moldy, of course) will bring some of the crust's crunchy texture back.
Information. Commercially baked breads and rolls can be stored at room temperature for 2 to 4 days or 7 to 14 days in the refrigerator. Bread products retain their quality when stored in the freezer for 3 months. Any breads containing meat or hard cooked eggs must be refrigerated within 2 hours.
Although plastic bags and airtight containers may seem like a good way to keep your bread from going stale, the lack of airflow will foster an environment for mold growth, because the moisture is contained and mold loves moisture. If you want to put your bread in a container, a bread box is the way to go.
Commercial bakeries use two types of ingredients to slow spoilage — emulsifiers and enzymes. Emulsifiers keep bread from going stale by preventing oil and water from separating.
Bread boxes, if you have one, work great, but you can also use wax paper, a beeswax and linen bag, or even a dishcloth. A clean dish towel is one of Hartzheim's favorite options.
Bread will keep fresh for several days at room temperature. However, in very hot weather the loaf should be wrapped in polythene or foil and stored in the refrigerator to delay the onset of mould, although this will speed up the staling process. Wrapped bread may be kept in a freezer for up to three months.
Room temperature is better for bread unless you live in very humid conditions. Too much moisture in the air can leave bread more susceptible to mold. Store-bought sandwich bread usually can be kept in the fridge without much change in texture.
That depends on whether you want the crust to stay crispy or not. We like a crisp crust, so the bread is only covered after completely cooling down. If it must be covered, it is covered loosely with a tea towel or a paper towel until it is cool, and then wrapped.
Clear out some freezer space — we're here to talk about freezing bread! Because this household staple typically goes stale in a matter of days, the freezer is the best option to keep it fresh; it preserves freshly baked bread at its prime. And helpfully, most bread can be frozen for as long as three months.
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