Bread is a staple on most shopping lists, but it’s a real pain when it turns mouldy and stale within days. However, it’s all down to the way you’re storing it.
Storing bread might seem as straightforward as popping it on the countertop or into a bread bin but the spot you choose in your kitchen can make a huge difference to how long your loaf stays fresh.
Emilie Raffa, baker and the brains behind The Clever Carrot, has dished out some top tips on keeping your bread from spoiling too soon, pointing out that heat from kitchen appliances is often the culprit for prematurely aged bread.
She explained: “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 mould to grow. Everything in that drawer was covered in green hairy spots – rolls, tortillas, raisin bread – you name it!”
For the freshest loaves, Emilie advises keeping bread in a cool, dry place, well away from any sources of heat or moisture which means steering clear of the oven, stove, fridge, and even the fruit bowl.
Why the fruit bowl? Well, certain fruits like bananas and apples give off ethylene gas, a ripening agent that not only matures fruit but can also send your bread off the deep end fast.
As fruits ripen, they release moisture, which can create a muggy atmosphere perfect for mould to thrive.
Emilie warned: “Mould loves heat, moisture and food sources. For best results, keep your bread away from excess heat and humidity.”
Sandwich bread thrives in a plastic bag as it retains moisture, keeping the crust soft, but warns not to seal the bag too tightly to avoid mould.
The expert explained: “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 mould, so I’ve found it’s best not to keep the bag airtight. Loosely twist the end to close.”
Emilie suggests paper bags are the way to go for those fancy brioche rolls and soft buns due to their breathability. However, she cautions against letting too much air in, which can lead to staleness.
She said: “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.”
While bread boxes might seem like a good idea, Emilie isn’t a fan due to their bulkiness and the space they hog on countertops. Instead, she champions the fridge as an unlikely hero for sandwich bread preservation, provided it’s wrapped up well to prevent staleness.
The expert highlighted: “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.”
Shop-bought bread and rolls can be stored at room temperature for two to four days or seven to 14 days in the fridge.
To maintain the perfect texture, Emilie advises warming the bread in the oven at 150C before serving. She assures that refrigeration will fend off mould and keep bread fresher for longer compared to leaving it out on the counter.
