How do you store your bread?
Discussion
The warmer weather this year has no doubt had something to do with it, but we seem to have thrown out quite a lot of mouldy bread over the last few months. A loaf kept in its plastic bag in a cupboard, seems to go mouldy within 5 or 6 days.
Keeping it in the fridge obviously stops the mould, but makes it go stale very rapidly.
Maybe I'm expecting too much longevity, but we never seem to get though it all before it goes mouldy.
The obvious answer is 'buy less bread' but I was wondering what everyone else does for bread storage?
Keeping it in the fridge obviously stops the mould, but makes it go stale very rapidly.
Maybe I'm expecting too much longevity, but we never seem to get though it all before it goes mouldy.
The obvious answer is 'buy less bread' but I was wondering what everyone else does for bread storage?
This year hasnt been great for bread ime.
Bread needs cool but not cold storage for normal eating.
Find a cool cupboard in your house to store it.
Your other option is to put half the loaf in the freezer and get it out as required.
Bread defrosts very quickly.
You could even make a sandwich with frozen bread and it will defrost in your lunch box by lunchtime.
Bread needs cool but not cold storage for normal eating.
Find a cool cupboard in your house to store it.
Your other option is to put half the loaf in the freezer and get it out as required.
Bread defrosts very quickly.
You could even make a sandwich with frozen bread and it will defrost in your lunch box by lunchtime.
I think freezing may be the way forward. I already do this with bags of fresh croissants etc, and they always thaw/heat just fine.
Someone needs to invent a humidity and temperature controlled bread storage bin... I would absolutely buy one. You could obviously waste a lot of bread before coming close to covering the cost of such a device, but it's the principle of the matter
Someone needs to invent a humidity and temperature controlled bread storage bin... I would absolutely buy one. You could obviously waste a lot of bread before coming close to covering the cost of such a device, but it's the principle of the matter
Mont Blanc said:
I think freezing may be the way forward.
This was my thought as we use very little sliced bread, just keep a loaf in the top of the freezer and pull out slices as needed.Other than that we tend to either buy or I make unsliced loaves which are gone in a day or so at most.
Sliced loaves (brown, seeded) go in the fridge in an airtight bag with the air squeezed out. These can last a week without going mouldy or stale. They could probably last longer, but they're usually eaten before then as toast or quick sandwiches.
Full loaves from the bakery are sliced and frozen as soon as they get home, then individual slices are defrosted as necessary.
Full loaves from the bakery are sliced and frozen as soon as they get home, then individual slices are defrosted as necessary.
Used to throw loads away at one time, nowadays freeze all types of bread and make sure it is well wrapped and defrost in the microwave as required.
If it is the crunchy type like a stick I slightly wet the crust after defrosting and put it under a grill or in the oven for a while to get the crust crunchy again.
If it is the crunchy type like a stick I slightly wet the crust after defrosting and put it under a grill or in the oven for a while to get the crust crunchy again.
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