Bread can quickly turn into a mouldy disappointment if it isn’t stored properly. Simply putting your bread on the countertop or in a bread bin isn’t enough.
Baker Emilie Raffa, the genius behind The Clever Carrot, shares some key pointers to prevent bread from going bad too soon. She identifies heat from kitchen appliances as a frequent factor in the untimely ageing of bread.
Discussing her previous storage habits, she said: “Years ago, we used to keep our bread in a plastic bag, in a drawer nestled in between the dishwasher and fridge.”
She went on to describe the disaster that followed: “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!”
To ensure your bread stays fresh, Emilie’s advice is to keep it well away from any sources of warmth or dampness, which includes avoiding places like ovens, stoves, and even your fruit bowl.
Certain fruits, such as bananas and apples, emit ethylene gas which acts as a ripening agent. This not only speeds up fruit ripening but can also hasten your bread’s journey to spoilage.
Plus, as fruits mature, they release moisture, potentially setting up an ideal environment for mould to flourish.
For the common sandwich bread, Emilie suggests using a plastic bag to maintain its moisture which keeps the crust nice and supple. However, she cautions not to seal the bread too tightly.
She warned: “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.”
Contrary to the love some have of bread bins, Emilie isn’t on board. Surprisingly, she recommends the fridge as an unexpected winner for extending the life of sandwich bread, especially if it’s wrapped correctly to fend off dryness.
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.”
She further assured that refrigeration will help prevent mould growth and keep the bread fresher for longer compared to leaving it out on the kitchen counter.
Store-bought bread can be kept at room temperature for a period of two to four days, or if you prefer, bread can last in the fridge for seven to 14 days.
