Bread Storage

[snowswamp]

What have you found to be the best way to store homemade bread? I usually make two loaves that last up to two weeks. They stay pretty good, I’m looking for any tips or suggestions on keeping them as fresh as possible. Info on bread boxes, bread bags, linen vs cotton vs plastic all have reviews all over the place.

[rickgregory]

Bread boxes are the best. If you find yourself using some for toast you can slice and freeze and then simply toast from frozen. Refrigerator is bad.

For a few days plastic bags are OK but, depending on temp and humidity, mold can be an issue. This might help. https://www.theperfectloaf.com/the-b...o-store-bread/

Oh - if you have a vacuum sealer you might try freezing a whole or part of a loaf unsliced. Should prevent freezer burn. If the crust is soft, freeze the bread first, then vac-seal. Defrost in the fridge, then open the vacsealed bread and store normally. I've only done it once, but it was decent. I used it for toast, though, so YMMV and all that.

[WayneT]

+1 on the vac sealer. I have a small, hand-held vac sealer and reusable plastic bags with valves in them which I use for this purpose.

[RonB]

I love bread, but don't eat much. If you are talking sandwich bread, here's what I do. I slice and put in a bread bag using the thickest plastic bags I can find and freeze it. I then either toast frozen or microwave for plain.

For artisan breads I have been freezing one and use one. When I take the second one out of the freezer, I let it thaw and then microwave until it's just slightly warm. Then I put it in a hot oven to crisp up the crust. That's normally 2 -3 min.

However, I think I will start making artisan rolls. That way I don't have to defrost a whole batard and let it sit on the counter wrapped or boxed. Or maybe mini batards sized to last a few days would work.

[holehogg]

You left out a letter in batard.

[MBMorgan]

I just put each in a brown paper bag, rolled tightly, and stored in the cool pantry. I've read that refrigerating is ok, too ... but I haven't tried it (for fear of either drying out and getting stale ... or absorbing refrigerator odors.

[RonB]

I have read that refrigerating bread makes it stale quicker, so I don't do it. YMMV

[IowaGirl]

In cool weather I store my bread at room temperature. In hot weather, it goes in the fridge, because otherwise it molds very quickly. I'd rather accept some loss of quality than lose the entire loaf (or what's left of it.)

[DavidNorcross]

I wrap tight, vacuum seal and freeze. Never have had an issue.

[Donw]

Agree. My recipe produces 9 loaves. After cooling the extras get vacuum sealed with a paper towel inserted in the bag and then deep frozen. When we want to use one we unseal the bag and let it defrost on the counter. We can’t discern any lose of quality even after a month in the freezer

[Draznnl]

Donw what is the reason for the paper towel in the bag? Doesn’t it stick to the bread when defrosting??

[IowaGirl]

Not Donw, but I sometimes do the paper towel trick for moist foods like cooked pancakes and waffles -- stuff that can form a few ice crystals during their time in the freezer.

The towel absorbs the water droplets formed when the ice crystals thaw when defrosting, so there are no unpleasant little soggy spots on the edges of the food.

The towel doesn't stick to the food generally. That's especially true if you freeze the food first and then layer it with paper towel.

[HawkerXP]

I put bread like that "in my belly"!

[IowaGirl]

I freeze baked bread and English muffins well wrapped but I don't vac seal. The extra bread is only in the freezer for a few weeks, and for that short time, I don't see any loss of quality.