Heat and moisture accelerate the loss of texture and favor the appearance of mold. Often, the instinctive solution is to put bread in the fridge, but this gesture can be precisely what most impairs its conservation.
High temperatures and wet environments cause bread to harde or deteriorate within hours. In addition, the cold of the fridge causes chemical changes that accelerate the aging of the miga and favor the appearance of mold.
The only type of bread that resists cold is industrially. The traditional bakery varieties, on the other hand, lose quality if stored in the fridge.
The Bag Trick and other homemade techniques
The best way to keep bread overnight is to store it at room temperature, in a dry place without sun exposure. To prevent it from driving too much, the Dutch baker Joost arijs recommends using paper bags, cloth or wooden paneers, which allow bread to breathe in some moisture.
There are still less known tricks. According to the British newspaper, putting a small branch of celery or a piece of potato in the bag helps preserve the crispy texture longer, as it slightly rehydrates the crust.
When the bread is already hard or too soft
If the next day the bread is dry, it is possible to recover it lightly widening the crust and baking it to about 70 ° C for a few minutes. This process returns crispness, but requires care: if it is too long, bread can be burned and unpalatable.
The opposite can also happen. When bread becomes excessively soft, the oven trick is equally effective for returning some consistency.
Freezing is an effective solution
For those who buy more quantity, freezing is a safe option. The ideal is to use hermetic plastic bags, storing the whole bread or already sliced, depending on the need.
Decrust should be done naturally at room temperature, without resorting to the microwave or oven, to preserve the original taste and texture. In the latter case, you can resort to the microwave, but always with the bread involved in absorbent paper.
Less waste and more flavor
Following these recommendations, it is possible to prolong the life of fresh bread during summer without compromising the taste. Betting on larger breads of thick crust is also an advantage, as they retain the internal moisture better.
With minor changes in conservation habits, it is possible to reduce waste and enjoy quality bread for longer, even on hot and humid days.
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