Keep Bread Fresh for Two Extra Weeks by Storing It in an Unusual Place, Expert Says

With bread being a staple in many Scottish homes, it can be a real shame to find a mouldy loaf when you’re hungry.

This can be especially annoying when you bought it only a few days ago, but it turns out that bread is more likely to spoil faster if it’s stored improperly.

It’s understandable to think that it can be stored in a bread box or any cupboard, but where you store it makes a big difference in terms of freshness. This is especially true for warmer areas near heat-emitting appliances and one expert says it does best when stored in a place usually reserved for oranges, bananas and apples.

Emilie Raffa, baker and mastermind behind The Clever Carrot, has given some tips to stop your bread from spoiling too early, pointing out that the heat from kitchen appliances is often the cause of bread ageing prematurely, reports the Express.

She explains: “Years ago, we kept our bread in a plastic bag, in a drawer nestled between the dishwasher and the refrigerator.

“The excess heat from both appliances, plus the moisture trapped in the plastic bag, created the perfect storm for mold growth. Everything in that drawer was covered in green, hairy spots: rolls, tortillas, raisin bread, you name it.”

For fresher breads, Emilie advises storing bread in a cool, dry place, away from any source of heat or humidity, i.e. away from the oven, stove, refrigerator and even the fruit bowl.

Why a fruit bowl? Well, some fruits like bananas and apples give off ethylene gas, a ripening agent that not only ripens fruit, but can also quickly cause your bread to spoil.

As fruit ripens, it releases moisture, which can create a damp environment that is conducive to mold growth. Emilie warns, “Mold loves warmth, moisture, and food sources. For best results, keep your bread away from excess heat and moisture.”

Sandwich bread is best stored in a plastic bag because it retains moisture, which helps keep the crust moist, but avoid sealing the bag too tightly to prevent mold.

The expert explains: “Sandwich bread stores well in a plastic bag; it retains moisture, which helps keep the crust soft. But too much moisture creates mold, so I’ve found it’s best not to keep the bag tightly sealed. Twist the end slightly to seal.”

Emilie suggests using paper bags to store soft buns and rolls, as they are breathable. However, she cautions against letting too much air in, which can make them stale.

She said: “Paper bags are more breathable than plastic, which is great for brioches, soft rolls and other breads with added fat. But too much air will make the bread go stale quickly. Remember to keep these bags airtight as much as possible.”

While bread boxes may seem like a good idea, Emilie isn’t a fan of them because of how bulky and space-consuming they are on countertops. Instead, she champions the fridge as an unlikely hero for storing sliced ​​bread, as long as it’s well-wrapped to prevent it from going stale.

The expert pointed out: “Fresh bread can actually be stored in the refrigerator, contrary to what you may have read on the Internet (I didn’t recommend it myself). We do it in our restaurant and we get excellent results.”

Store-bought bread and rolls can be stored at room temperature for two to four days or seven to 14 days in the refrigerator.

To maintain the perfect texture, Emilie advises reheating the bread in the oven at 150°C before serving. She assures that refrigeration will prevent mold from forming and keep the bread fresher for longer than if it were left on the counter.

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