Bread is a common item on most shopping lists, but it’s frustrating when it quickly becomes mouldy and stale. And the way you’re storing it could be the culprit.
Storing bread might seem simple – just pop it on the countertop or into a bread bin. But the location you choose in your kitchen can significantly affect how long your loaf remains fresh. Emilie Raffa, baker and the brains behind The Clever Carrot, has shared some top tips on keeping your bread from spoiling too soon, pointing out that heat from kitchen appliances is often the culprit for bread going bad.
She said: “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 recommends storing bread in a cool, dry place, far from any sources of heat or moisture, which means avoiding the oven, stove, fridge, and even the fruit bowl.
Why avoid the fruit bowl?
Certain fruits like bananas and apples emit ethylene gas, a ripening agent that not only matures fruit but can also speed up the staling process of your bread.
As fruits mature, they release moisture, potentially creating a humid environment where mould loves to flourish.
Emilie warned: “Mould loves heat, moisture and food sources. For best results, keep your bread away from excess heat and humidity.”
Where should bread be stored?
According to a food expert, sandwich bread flourishes inside plastic bags as they preserve moisture for a soft crust, but advises against sealing too tightly to ward off mould.
The specialist 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.”
For delicate brioche rolls and soft buns, Emilie recommends paper bags due to their breathability, warning that excessive air can result in them becoming stale.
She continued: “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.”
Although traditional bread boxes may seem practical, Emilie disapproves of their bulky nature and countertop cluttering, instead praising the fridge as an unsung saviour for maintaining sandwich bread if it’s properly wrapped.
She said: “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.”
Pre-packaged bread and rolls remain fresh at ambient temperature for two to four days, extending to seven to 14 days when refrigerated.
Emilie recommends warming the bread in the oven at 150C to preserve its perfect texture before serving. She says that keeping it in the fridge will prevent mould and keep the bread fresher for longer, compared to leaving it out on the counter.