What’s the general consensus on storing bread? In a bread box? In the fridge? In a drawer? Room temp? Looking for ways to increase the number of days a bread can last for both store bought and homemade bread 🍞
What’s the general consensus on storing bread? In a bread box? In the fridge? In a drawer? Room temp? Looking for ways to increase the number of days a bread can last for both store bought and homemade bread 🍞
Depends.
Cold storages makes the amylose retrograde, but in store bought bread there are several tricks to circumvent/prevent this. Retrogradation makes the bread “go dry”.
On the other hand, cold storage is more favourable in terms of microbial aspects.
I’d say room temp for homemade bread for a good compromise between sensory and microbial quality.