Storing Bread – Are you doing it right?

By Chris Bennett | 20/06/2012 | Posted in Kitchen, Breadmakers

You don’t need us to tell you that bread is delicious when fresh; but, bread only stays fresh if it is stored in the correct manner. There are a whole host of different things that you can do to keep it fresh and make it last for longer without it drying out or developing mould.

Shop bought bread often contains additives and preservatives to extend its shelf life, however, bread made at home doesn’t contain these additives (unless you add them yourself), therefore making correct storage even more imperative:

  • Bread should always be stored at room temperature
  • Fresh bread should be kept in a sealed packet or air tight container at all times. Mold spores are always in the air, especially in a warm, moist environment
  • Freshly baked bread should be sliced as needed, this will help the loaf to retain its freshness and prevent it from going stale as quickly
  • Staling can be temporarily reversed and the bread can still be enjoyed by heating it in the oven or by toasting it. Crusty bread, rolls and buns which have become a little stale can be freshened by wrapping them in foil and placing them in a pre-heated oven at 450°F (250°C )for  5-10 minutes. The bread should be eaten straight from the oven (when cooled) as it will return to its stale state fairly quickly
  • To make crusty bread crusty again, it should be placed uncovered in a hot oven for 5 minutes
    Bread should not be stored in a fridge, this makes it go stale up to three times quicker than it would if it was stored at room temperature
  • Bread is ideal for freezing and can be stored for up to three months. When removed from the freezer, the bread should be allowed to thaw at room temperature or can be defrosted on a low heat in the oven

Some of the information in this blog post has been obtained and adapted from the Federation of Bakers. If you’ve got any tips on keeping bread fresh for longer, we’d love to hear from you!


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