Storage of Bread and Other Baked Goods

Storage of Bread

Knowing a few ways about Storage of Bread to prevent breakdown of bread and other pastries at home can save you a lot of money. Who wouldn’t want that? Whether you bake bread and cakes yourself or buy them ready-made, smart storage of bread and others will enable you to keep baked goods fresh and appetizing for as long as possible. Bread and most cakes can also be frozen successfully.

Storage of Bread Ideas

You may not always be able to buy fresh bread every day, but it is possible to keep bread fresh for several days if you follow a few commonsense rules. Good air circulation is necessary for storage of bread to prevent the bread from becoming stale or moldy in storage, or from drying out.

Storage of Bread: Reviving Stale Loaves of Bread

Adding garlic butter: Cut a stale French loaf in thick slices almost to the base, then spread garlic butter between the slices. Wrap in foil, and bake in a hot oven for 8-10 minutes.

Steaming in a pan: Place a slightly stale loaf of bread in a colander over a pan holding a small amount of boiling water. Cover with the pan lid until the bread is warmed by the steam.

Storage of Bread: Preventing Staleness

• Adding fat: For moist, home-baked bread that will keep well, add 1 tbsp (15 g) fat to every 4 cups (500 g) flour.
• Cooling bread: Always cool freshly baked bread before storing because condensation would encourage mold.
• Allowing air circulation: Stand a bread crock on a triangular wooden pot stand or brick to increase air circulation.
• Scalding a bread crock: If you always store bread in an earthenware bread crock or metal bread box, scald the crock or box regularly with boiling water to kill any mold spores, then dry thoroughly.

Storage of Bread: A Good Idea

Keeping bread fresh: If you do not have a bread box or crock, use a cotton drawstring bag to store a loaf of bread. Wash and dry the bag between uses, to prevent mold from developing.

Freezing Bread

Separating slices: Before freezing sliced bread, place waxed paper between the slices so that you can remove them without having to thaw the whole loaf.

Keeping crust: Freeze crusty bread such as French baguettes for no longer than 7-10 days. If it is frozen longer, the crust will begin to flake off.

Freezing dough: Freeze unrisen bread dough for up to one month and thaw for about six hours at room temperature, let rise, and bake.

Thawing: Thaw bread loaves and rolls in a warm oven, and they will be crisp and fragrant, like freshly baked bread.

Making a bread crock: If you have nowhere to store a loaf of bread, place the loaf on a wooden breadboard, and cover with an upturned earthenware bowl. Alternatively, wrap the loaf in a clean, dry dish towel.

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