Daily Express demonstrates food storage hack for bread
Bread can be enjoyed at any time of the day, whether it be for breakfast, lunch or dinner – or even as a quick snack.
Almost 100 per cent of UK households pick up a loaf of bread in their weekly shop, so it’s fair to say that it is one of the nation’s most-loved foods.
While this versatile and affordable food item is easy to get hold of, it can be far from enjoyable once it has gone stale and in the worst case – mouldy.
To avoid this happening, Sarah Bridenstine, a professional baker, chef and woman behind Baking Kneads along with her husband for the past six years, has shared some advice.
When asked where the “best place” to store bread is, Sarah claimed that a cool and dry spot is “ideal”.
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She noted that her “personal favourite” place to keep this kitchen staple is in a bread box or a cabinet away from the stove.
The baker said: “For daily consumption, wrapping your loaf in a paper bag or a cotton cloth helps balance that tricky dance between retaining moisture and warding off mould.”
Households need to remember that climate plays a significant role here, as those living in humid regions will have to “battle mould more than staleness”, while dry areas have the opposite concern.
When it comes to the worst place to store bread, Sarah said that it had to be the fridge.
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Although storing bread in the fridge might “delay mould”, the chef argued that it will “fast-track staleness”.
Sarah explained: “I learned this the hard way during my early baking days. Although some store-bought bread, laden with preservatives, can somewhat withstand this environment, it’s not an ideal choice.”
For those who must refrigerate, “a few days at most” should do, ensuring it’s wrapped tightly to retain some semblance of its original moisture.
If households are struggling to store bread because they are not getting through a loaf quickly enough, a great option is to freeze it. However, this needs to be done properly so that there is “little to no loss in quality or texture”.
Sarah has shared a “neat trick” that she often uses when she has baked bread in bulk. She said: “Before freezing, ensure the bread has cooled down to room temperature. Warm bread can lead to condensation in the bag, which is a straight road to freezer burn town.
“Seal it in an airtight freezer bag, but make sure to slice the bread before freezing that way when you crave a slice, you can pop it straight into the toaster without having to defrost the whole loaf.
“If stored right, your frozen bread can very well be your breakfast saviour for up to three months.”
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