Keep bread fresh for two weeks longer by storing it unexpected place, expert claims
Irish households often struggle with bread going stale or moldy quickly. One baking expert has said this could be due to improper storage and has shared her top tips to keep it fresher for up to two weeks longer.
Bread is a must-have on shopping lists for many Irish households, but it's a nuisance when it goes off, turning mouldy and stale in no time. The culprit? It's likely the way you're storing it, an expert has claimed.
Shoppers may think stashing bread on the countertop or in a bread bin is enough, but where you keep it in your kitchen can massively impact how long your loaf remains fresh.
Emilie Raffa, a top baker who shares easy bread recipes and tips on popular blog The Clever Carrot, has given some useful advice on how to prevent bread from going bad too quickly. The expert points out that heat from kitchen appliances can often be to blame for bread losing its freshness before it's time, reports the Express.
She explained: "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."
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To try and keep your bread fresh for up to two weeks longer, Emilie recommends storing it in a cool, dry spot, far from any heat or moisture sources. That means dodging the oven, stove, fridge - and even the fruit bowl. She claims certain fruits, such as bananas and apples, emit ethylene gas, a ripening agent that not only matures fruit but can also make your bread go bad quicker.
As these fruits ripen, they let out moisture, setting up a damp environment that's perfect for mould to flourish.
Emilie cautioned: "Mould loves heat, moisture and food sources. For best results, keep your bread away from excess heat and humidity."
While she stated that freshness depends on the type of bread stored, with sourdough having the longest shelf-life, when it comes to sandwich bread, a plastic bag does well as it locks in moisture, which keeps the crust soft. However, she reminded not to seal the bag too tightly to avoid mould, saying: "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."
While paper bags are more breathable than plastic and great for brioche rolls and soft buns, Emilie warns against letting in too much air, leading to staleness. She shared: "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."
Despite the commonly thought idea that bread boxes might be a good idea, Emilie finds them bulky and hogging space on countertops. Instead, she recommended storing fresh bread in the fridge, if it's wrapped up well to prevent going stale.
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."
Store-bought bread and rolls can be kept at room temperature for two to four days, or in the fridge for seven to 14 days. Emilie suggests warming the bread in the oven at 150C before serving to maintain its perfect texture. She also assures that refrigerating bread will prevent mould growth and keep it fresher for longer compared to leaving it out on the counter.
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