Shop-bought bread products often contain preservatives to prevent mould and increase shelf life.
Without preservatives, bread lasts just days at room temperature, which is something those who bake their loaves would know.
While it’s easier to swap home baking for ready-made bread when looking for the longest shelf life, a baking expert has suggested some simple remedies that can be used instead.
Morgan Walker Clarke of the Luminary Bakery said: “All the best things in life are fleeting, especially that perfectly soft loaf of fresh-baked bread.
“As bakers, we put so much of our time into producing this gorgeous (and, might we add, edible) work of art, only to have it turn hard, mouldy, dry and bland within a day.”
That said, there are several ways to extend the lifespan of baked bread without adding synthetic preservatives.
The first of which is to change the recipe by adding in one common ingredient – honey.
Morgan explained: “Many bakers swear by the honey preservation method, which requires you to either add honey to the recipe (usually about two tablespoons for a standard loaf of bread) or use it as the replacement for your regularly scheduled sugar. The result is a sweetly flavoured creation that lasts longer.”
Alternatively, cinnamon is another great “miracle worker”, according to the baking expert. Not only can it improve the flavour of sweet baked goods, but also offers natural microbial properties.
The Luminary Bakery contributor claimed that adding it to the dough will prevent mould from developing and stop the progressively hard, stale texture in its tracks.
Morgan added: “This is a great option for when you’re baking cookies, muffins and sweetbreads that could benefit from a bit of cosy cinnamon flavour.”
When it comes to keeping loaves at their best after they leave the oven, keeping things tightly sealed is essential.
However obvious this may seem, it’s “the simplest” way to prolong the shelf life of bread.
Morgan claimed that this is because baked goods don’t do well with exposure to air, so leaving them to cool on the countertop uncovered for too long will inevitably translate to dry, spoiled bread.
Instead, the baking expert suggested storing all home-baked bread products in a tight-fitting container, but “never in the fridge” as this will dry them out further.
