Whether it’s a crusty sourdough or supermarket sliced loaf, it can be frustrating to see it turn mouldy. But one chef has revealed a simple and clever trick that could make your bread last significantly longer – potentially up to three months.
Food waste campaigner and chef Martyn Odell, known as the Lagom Chef on social media, is on a mission to help people store food correctly; and when it comes to bread, his tip might just be what you need.
Martyn explains that supermarket loaves, which often contain preservatives, can stay soft for five to seven days if stored correctly.
“Standard packaged white or wholemeal bread should last five to seven days,” said Martyn. “It is often full of additives to extend its freshness.”
However, he pointed out that bakery-style loaves can go “as hard as a brick” in just two or three days.
There is a way to prolong the longevity of both artisan and packaged sliced bread; the key is in how you store them. His top piece of advice? Simply freeze your bread before it has a chance to go stale.
“Freezing is a great option,” Martyn advised, especially if you know you won’t get through the loaf quickly or only use bread for toast.
Slicing it before freezing is essential so you can take out just what you need when you need it – meaning there’s no need to defrost the whole thing.
“Supermarket bread freezes well for up to three months,” he added, noting that you can pop a slice straight into the toaster from frozen.
For those wondering where not to keep their bread, Martyn has a strong view: “Please do not put it in the fridge!”
While many believe refrigeration keeps bread fresh, in reality it’s one of the quickest ways to make the bread turn stale.
Instead, Martyn recommends sticking with a bread bin or even wrapping loaves in a clean tea towel.
How to revive stale bread
For soughdough, Martyn says to:
- Lightly wet the crust of the loaf under running water;
- Pop it in a 180C oven for five to 10 minutes.