Food scientist Emilie Vanpoperinghe has shared her expert tips on where to store your bread in order to keep it fresh for longer – and avoid it turning mouldy
Bread is a kitchen essential for most households, but it’s incredibly frustrating when it develops mould and goes stale within just a few days. The key lies in proper storage methods. Storing bread might appear as simple as placing it on the worktop or in a bread bin, but the location you select in your kitchen can dramatically impact how long your loaf remains fresh.
She explained: “Years ago, we used to keep our bread in a plastic bag, in a drawer nestled in between the dishwasher and fridge. The excess heat from the two appliances, plus the moisture locked in the plastic bag, created the perfect storm for mould to grow. Everything in that drawer was covered in green hairy spots – rolls, tortillas, raisin bread – you name it!”
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For the freshest loaves, Emilie recommends storing bread in a cool, dry location, well away from any heat or moisture sources, which means avoiding the oven, hob, fridge, and even the fruit bowl.
Why avoid the fruit bowl?
Certain fruits like bananas and apples emit ethylene gas, a ripening agent that not only helps fruit mature but can also cause your bread to deteriorate rapidly.
As fruits ripen, they release moisture, creating a humid environment that’s ideal for mould growth.
Emilie warned: “Mould loves heat, moisture and food sources. For best results, keep your bread away from excess heat and humidity.”
Sandwich bread flourishes in a plastic bag as it helps maintain moisture, ensuring the crust remains soft, but be cautious not to seal the bag too tightly as this can lead to mould.
The specialist advised: “Sandwich bread does well when stored in a plastic bag; it locks in moisture which keeps the crust soft. But too much moisture will create mould, so I’ve found it’s best not to keep the bag airtight. Loosely twist the end to close.”
Emilie recommends paper bags for those posh brioche rolls and soft buns due to their ability to let the bread breathe, reports the Express. Yet, she warns that excessive air exposure can result in the bread becoming stale.
She remarked: “Paper bags are more breathable than plastic, which is great for brioche rolls, soft buns, and other breads with added fat. But too much air will make the bread go stale quickly. Consider keeping these bags airtight as best you can.”
Although bread boxes might appear to be a clever storage solution, Emilie isn’t keen on them because they’re cumbersome and take up too much space on worktops. She surprisingly endorses the fridge for keeping sandwich bread fresh, as long as it’s wrapped properly to avoid it going stale.
The expert pointed out: “Fresh bread can in fact be stored in the fridge, contrary to what you might’ve read online (I never used to recommend this myself). We do this at our restaurant with excellent results.”
Store-bought bread and rolls typically last two to four days at ambient temperature or can be kept in the fridge for seven to 14 days.
To ensure the ideal texture, Emilie recommends heating the bread in the oven at 150C prior to serving. She guarantees that keeping bread in the fridge will prevent mould and prolong its freshness compared to leaving it out on the worktop.