Are you committing a classic kitchen crime by shoving your loaf straight into the fridge? A leading food scientist has revealed that this common practice is one of the worst things you can do for your bread's longevity.
In a revelation that will change how Brits store their daily bread, the expert advice flips conventional wisdom on its head. The goal is a simple one: to outsmart mould and staleness without resorting to the freezer.
The Science Behind The Stale
The refrigerator, while a saviour for many perishables, is the enemy of fresh bread. The cool, dry air inside your fridge accelerates a process called retrogradation, where the starch molecules in bread recrystallise rapidly. This is what causes that dreaded hard, crumbly texture and loss of flavour far quicker than if kept at room temperature.
The Right Way To Keep Bread Fresh
So, what is the secret to a longer-lasting loaf? The answer is surprisingly simple.
The ideal storage spot is a cool, dark, and dry place at room temperature, such as a bread bin, a cupboard, or even a countertop away from direct sunlight and heat sources like your kettle or oven.
For optimal results, follow these steps:
- Keep it in its original packaging or a sealed plastic bag to maintain a slightly humid microenvironment that prevents it from drying out.
- If you have a whole, uncut loaf, store it cut-side down on a wooden or plastic board to protect the soft interior from exposure to air.
- For added protection against mould, especially in more humid climates, a few sugar cubes placed in the bread bin can act as a natural moisture absorber.
This method creates the perfect balance, slowing down mould growth while also preventing the starch from recrystallising too quickly. The result? A loaf that stays soft, tasty, and mould-free for over a week, revolutionising your weekly shop and reducing food waste.
When To Actually Use The Fridge
There is one exception to the rule. If you live in a particularly hot and humid environment and see mould appearing within just a couple of days, refrigerating the bread can indeed inhibit mould growth. However, be prepared to sacrifice texture for food safety, and plan to toast the refrigerated bread to make it palatable again.
By ditching the fridge for a simpler, smarter storage solution, you can enjoy fresh bread for days longer and make every slice count.
