Perhaps the only food that is present in our diet every day is bread. Someone prefers to smear a bun in the morning with butter and eat for breakfast. Someone, counting calories and watching their diet, uses only a couple of small pieces of rye or cereal bread. There are a huge number of types of bread today, and they all at least once visited our table.
Bread refers to the type of food that has a very small shelf life. As a rule, ordinary wheat bread can be stored for only about a day. Rye bakery products have a slightly longer shelf life. It is recommended to buy only the amount of bread that your family is able to eat during the day. And if there is no possibility every day to get fresh loaf of bread? How to be in this case? How to store bread so that it does not become hardened too quickly? How to try to extend its “service life” and avoid the appearance of mold on the surface of the bread?
The most popular and oldest method of storing bread is bread. How to keep the bread in it, tell, perhaps, not worth it. More important question: how to choose? What types of breadbaskets can preserve the freshness of bakery products for a long time?
It is recommended to give preference to storage sites with a large number of small vents. It is important that the bread box has several compartments for storage. As you know, rye and wheat bread do not get along together, so it’s best to keep them away from each other on separate shelves.
Is it possible to store bread in a plastic breadbasket or is it better to give preference to wooden products? Today, manufacturers offer a huge variety of options. On the shelves of shops you can find not only plastic or wooden, but also glass, ceramic and even metal breadbaskets. According to experts, the best keeper of bakery products remains wood, and high-quality. So now we know what and how to store bread.
Where to put
Now let's deal with the installation location of the bread box, because the storage time also depends on this factor. To avoid the formation of mold on the food product, it is recommended to avoid dark and damp places. It is better to place the bread storage facility on a light and dry window sill or on the table surface away from the sink.
How to care for the breadbox
Many housewives complain that bread, even in a high-quality wooden breadbasket, stores a very small period. What is the matter? It is important not only to know how and where to store the bread, but also how to properly care for this store. Three times a week it is recommended to thoroughly wash the bread box, clean it from crumbs. Once a week, experienced housewives advise to wipe it with a weak vinegar solution. This will help get rid of unwanted bacteria that can affect the shelf life of the product.
Will help get rid of mold lemon peel. It can be put on the breadbox shelf and left overnight. Lemon juice or vinegar will also save you from ants who like to eat bread crumbs in village houses or cottages.
A piece of apple or a small peeled potato placed on the breadbasket shelf will save the bread from growing stubble. These products perfectly emit moisture, so they will not allow bakery products to dry quickly.
Very often, housewives give preference to this method. How to store bread in a plastic bag correctly? First, it is important that it is dry and clean. Secondly, be sure to check whether you tied it tightly. The less air goes into the bag, the longer the bread will remain. As a rule, the shelf life with this method is extended by 2-3 days.
Perhaps it’s not for every housewife to keep bread in the fridge - a common thing. This method is not as popular as bags and bread bins. In vain. According to reviews, this method of storage allows the bread to stay fresh for about a week.
It is important to remember that any bakery products tend to absorb foreign odors. Never put the bread in the refrigerator not closed. You can store the bread in the refrigerator by placing it in a container (if the loaf is already cut into pieces) or put in a plastic bag (if the bread is whole).
The disadvantage of this storage is also the temperature. Cold bread is not always pleasant to eat, so before serving it is necessary to get it in advance from the refrigerator and heat it in a microwave, oven, or at room temperature.
How can you refresh stale bread. Fresh recipes
If the bread is still stale, in no case do not throw it away! There are ways to make it not only useful, but also very tasty.
- Cut into thin slices, dry and serve to the table in the form of crackers. Store them in clean linen bags. Crackers can also be used for breading, cooking jelly, casseroles, kvass, or eating with broth.
- If a loaf or loaf of stale bread is sprinkled with water and placed in the oven for 3-5 minutes at a temperature of 150-160 ° C, then the bread again becomes fresh.
- Another way to refresh stale bread is to place a smaller pan on a stand in a large saucepan with water. Put bread in it, cover and hold over low heat until the smell of fresh bread appears.
- If a whole loaf has become stale, it is necessary to cut it into pieces no more than one centimeter thick. Sliced pieces should be put in a colander or a sieve, you can tie it in a gauze bag, and arrange over boiling water at a height of 2-3 cm.
- Hot bread does not lose its freshness for a long time if it is put in a thermos with a wide neck. Similarly, you can "reanimate" stale cookies, buns and any dough products.
- In addition, bread - cheese - egg casseroles can be made from stale bread. It is made according to the following recipe: cut the bread into small cubes. Mix butter, eggs, salt and pepper. Beat the mixture with a mixer or manually. Grease the form with oil. Put the crackers, pour the resulting egg mixture and wait 20 minutes until soaked. Sprinkle any grated cheese on top and put in the oven for 20-25 minutes.
How to store bread in the freezer
There are times when bread must be preserved for more than a week. In this case, options with a breadbox and a refrigerator will not work. The freezer will help. We place the bakery product in the bag, squeeze the air out of it as much as possible and send it to freeze at a temperature of 15-20 degrees. You can also use foil. With this method, the product will continue for two to three months.
Remember that before serving, it will have some time to defrost and then reheat. Secondary freezing is strictly not recommended.
What bread can not be stored in the refrigerator
Very often housewives bake bread at home on their own, and then send it for long-term storage in a refrigerator or freezer. In this case, it is important to remember that putting bakery products in the cold is possible only after their complete cooling. Warm bread, of course, freeze, but after defrosting it will be unsuitable for food.
Also, you can not store in the refrigerator or freeze the bread, which has already been exposed to mold. Low temperatures will not save the situation. In addition, mold (bread fungus) can infect other foods that are in close proximity to bakery products.
What is the most popular storage option for bread? Each hostess for this question has its own version. Breadbaskets are used by lovers of warm bread, as well as those for whom the design aspect is important. Carved wooden breadbaskets play more aesthetic than practical roles. They fit into the interior of the kitchen, becoming its bright highlight.
The same housewives who do not have the opportunity to put a beautiful bread in their small kitchen prefer to store the product in a closet in a plastic bag. Also, this option, judging by the reviews, is suitable for those who love warm bread, do not want to fuss with it every time and has the opportunity to buy fresh hot hot loaf every day.
Despite some shortcomings, a large number of hostesses keeps the bread in the cold. Some praise the freezer, which preserves the freshness of the products for a long time, others are content with a refrigerator. Which way is better, which one to prefer, is up to you. It is important that if all storage conditions are properly met, then you have the opportunity every day to feast on fresh, fragrant bread.
Why bread quickly deteriorates
Recently, the quality of bread leaves much to be desired - it crumbles and molds quickly. Previously, he just stale, because it consisted only of water and flour. Now the fridge has become for many the second breadbasket. What is the reason?
It has become normal to use additives, mixtures of emulsifiers, malts. Some experts say that white bloom on the crust directly on the quality of the grain. Others disagree. Nevertheless, bakery products quickly deteriorate, becoming covered with mold. It's a shame. But it turns out there are several reasons.
Good bread is stored for three days. After this time, it should not smell or mold. Sometimes the product itself begins to stale. But it is often not possible to eat a crunchy tasty crust because of a dangerous enemy - mold. Just cutting it off is not an option. Why? Let's try to recognize the enemy in person. Even small mold causes intoxication and serious illness.
This process is due to spores of fungi, which hover in the air. It is susceptible to infection more often due to the warm humid environment. Fungi multiply on the surface, releasing toxins. They appear on the cracks. Fungi take root, penetrating inside. Do not use the flour, if the mold is visible only from above.
Causes of mold:
- Poor quality raw materials for baking.
- Violation of production technology. Often in the course are waste containing mold.
- Improper conditions, shelf life: temperature, air humidity, oxygen availability.
- Method of manufacture: sponge or straight, sourdough, type and formulation of the product.
- Processing: irradiation, heat treatment, etc.
- Infection with spores of mushrooms during transportation, laying.
- Transfer of fungi through the packaging, equipment, clothing, hands of workers.
All these points affect quality. But no less important is what we do with bread, bringing home. Homemade bread is no exception. Whether he gets spoiled often depends on us.
One of the main causes of mold is improper storage.
Breadbasket or fridge?
For safety, it is customary to use a bread box. In the fridge, the bread hardens, dries out. Also there it easily absorbs odors. This leads to the loss of flavor, taste.
There are breadbaskets made of metal, glass, plastic, ceramics. But the best choice would be from wood. It decorates the kitchen and even has antiseptic properties. The metal bread box does not absorb odors, keeps the temperature, and serves for a long time. For such a thing you need less care than for the product of wood, which can be damp. Modern metal bread box has a vent.
You can use the fridge. For long-term preservation, they resort to this long-term way when it’s hot on the street, or you need to meet guests, and you bought groceries or just too lazy to go to the store. But do not “save” him if white spots have already appeared. After all, fungal spores can easily spread further.
What is the storage period in the breadbasket
Usually bread can be saved one week. Wrap it in a paper bag or small cloth bag. An important criterion is the access of oxygen and the absence of smelling dishes. Unlike a refrigerator, there is less risk of cross contamination. Harmful mold will infect what lies nearby.
Is freezer a good place?
Do not freeze bread if it is not fresh, warm or stale. Such protection is allowed for a maximum of four months. At a temperature of minus 18, this product lasts up to six months. Repeated freezing is undesirable.
Cut the loaf into large pieces, wrapped in foil in small portions. You can reach the slices by heating or letting them “thaw” at normal room temperature. Then the repeated fermentation process is activated. Eat “frozen savings” for a maximum of 2-3 hours while they are soft.
Rules of storage in the bread box
Keep it in a dry place, away from water. Regularly clean the crumbs. Wash once a week, rubbing with water and vinegar. Be sure to dry. This is a reliable protection from a common enemy - mold.
They say that if you put a small slice of lemon or sugar cube next to it, then it is possible to extend the shelf life of the bread. This will maintain the level of moisture needed. Valuable bread will be saved intact longer, and will be softer.
No need to store it "in the open air." Better wrap linen, paper or cloth. Then he will stay fresh for a week. So before, great-grandmothers protected this valuable gift.
When using the breadbox, remember:
- Bread of different varieties store separately. They have their own microflora. This adversely affects other products, putting them at risk of infection.
- Wheat and rye bread is best decomposed into separate packages. If bread yeast mixes, it will more likely lead to damage.
- It is wise to use a breadbasket consisting of two compartments. Black bread has higher humidity. To save the bread, sometimes put a handful of salt, wrapped with gauze.
Bread must "breathe." Therefore, look at the packaging material. Best natural fabric. You can use a paper bag. It does not accumulate odors, maintains natural moisture. Foil is more suitable for freezers.
Do not forget about ventilation! Air packaging is required when selecting packaging.
Packaging must be closed, but not airtight, as there will be a lot of moisture. Flour product begins to soak, deteriorate. A fungus will appear.
Another common storage method is a plastic bag. In it, the bread may remain more or less fresh for a maximum of five days. But it is necessary to follow certain rules.
How to store bread in polyethylene:
- make holes on it with scissors or hole punch,
- do not use the package a second time,
- it must always remain dry, clean,
- lay, wrapped relatively tight.
No need to keep the bread on the door or at the top, on the top shelf. It is better to select a specific place below. It will be less likely to absorb odors. White pastries are best kept on the bottom shelf. To prevent them from becoming moldy, place them separately from black bread and products with a smell.
What bread is not stored in the refrigerator
It turns out that not any bread is preserved in this cool place. Some species will harden faster, especially baking. When sending it to the refrigerator, follow the helpful recommendations:
- Do not put spoiled loaves. This will not save them. Do not send for saving a warm loaf or pastries. Wait until completely cooled. Freshly baked products can damage the refrigerator. This applies to any hot dishes.
- The correct packaging is important. It will suffer from excess moisture, even in a cold place.
Proper storage at home
Bread should be stored in closed containers. Packaging must be sufficiently tight, have ventilation holes. Too tightly wrapped too. Harmful fungi will soon hit an important food product.
Freshly baked breads are important to cool first. Taking out of the form, protect it from drafts. Leave on a wire rack or towel for several hours. If it is immediately packaged, the environment can be filled with moisture, which means that an adversary dangerous to health will reappear.
It is not recommended to store it at temperatures above 25, and air humidity more than 75%. Black is stored a little longer. Allowed to +28 degrees. Do not create independently favorable conditions for the reproduction of mold fungus. Many prefer to protect precious bread at room temperature, and when it is hot - use a fridge or freezer.
Do not forget to keep the bread box clean and dry. Let it stand in a bright, safe, dry place. Keep it away from shade and water.
Mold is more likely to form in dark, wet places.
Useful advice - do not buy extra bread and do not bake it for future use. It is better to do this more often, even if you have a large family. These basic storage methods and rules help protect you from dangerous mold. Applying useful recommendations, you can save bread and the health of the whole family.
How to store bread: simple rules and useful tips
Bread at home should always be. Guided by this rule, people sometimes buy more loaves and rolls than they need. What to do with the "main product", which was unclaimed? Throwing his hand does not rise.
Есть два пути решения проблемы. Научиться хранить хлеб и хлебобулочные изделия так, чтобы они долго оставались свежими. А если все-таки зачерствели – тоже пустить в дело.
Хлебница – традиционный способ хранения
So, how to store bread? Much depends on what kind of varieties you prefer:
- Someone takes the loaves in the store - they are often already cut and packed in plastic.
- Others buy pastries at kiosks - while hot.
- Still others bought a bread maker and baked at home.
But there are general rules for storing bread at home, which should be followed.
For bakery products, you must create special conditions. Many housewives purchased bread bins - from plastic, metal, wood. If you do not know what to give to friends, such a thing will be a good gift.
- Plastic bread box is lightweight, inexpensive, convenient to wash. However, it is short-lived.
- Metallic will serve you for many years. It is also convenient to care for her.
- But the best option is wood. Where can I buy one? Most often in the market, the masters.
Here is the only "but." After you wash the wooden bread box, dry it so that it does not dampen.
Instead of washing a wooden breadbasket, you can apply flooding (burning). Soak a cotton swab in ethyl (medical) alcohol and light a cotton wool directly in the bread box, covering the lid. Fire - the enemy of fungi and bacteria.
Especially long loaves will be stored in the breadbasket made from juniper
Why does bread grow moldy in a breadbasket?
Most likely, the baking raw materials were of poor quality and already contained mold spores. Once in a favorable environment in your kitchen, where it is warm and humid, these spores have grown in "violent color." Or the mold remained in the bread box after you threw out the previous spoiled loaf from it.
- If mold occurs regularly, air more often the room where the breadbasket stands and wash it every time before putting in a fresh loaf.
- If the bread of the same sort from a certain producer grows mold, simply refuse to buy it.
Secrets of long storage
How to keep the bread fresh for a long time, so that it does not moldy and not stale?
- Before storing it, wrap the loaf in a clean cloth or plastic bag, pre-puncture holes in it. The air must have free access to the loaf, otherwise mold will appear.
- If you store baked goods in large pots, under the lids, also wrap them in cotton cloth or put them in a bag.
- Wash the cotton napkin or towel, in which you wrap the flour products, with soap or other detergent without fragrance. You don't want buns to smell like laundry detergent?
- Hardware stores often sell special bags. They have three layers. The outer and inner is the fabric, and in the middle is a layer of plastic. When stored in such a bag, bread can remain soft for 4-5 days.
- The bag can be sewn independently, and then soaked to a strong solution of salt (2 tablespoons per liter) and, without rinsing, dry.
Special bag - alternative storage
If you put a piece of fresh apple or a handful of salt wrapped in cheesecloth in a breadbasket or pan, bread will stay fresh longer.
Storage location - refrigerator
How to keep bread in the fridge, and can it be done at all? You can, but again you need to know the rules.
If you want to keep bakery products for a long time, cut them into slices, pack in plastic and put in the freezer. Then you can get a few pieces when needed. At room temperature, they quickly become soft.
The rules for keeping bread in the refrigerator depend on where you put it:
- In the freezer, bread can be stored for several months.
- If you put it on the top shelf of the refrigerator, the period will be reduced to 2-3 days. And then, if the bakery products will be packed in plastic.
The temperature in the chamber ranges from 0-5 ° C. It is under these conditions that the shelf life is reduced and flour products harden the fastest. That is why it is believed that you can not store bread in the refrigerator. Mold in the refrigerator bread will not, even if the raw material contains a fungus.
Council of the day
Starting to use a loaf, cut it in half. And further cut the slices from the middle. Removing the remaining bread for storage, press the slices of the two halves to each other. Then the inside of the loaf will not blacken any longer.
Black and white - together or apart?
Now let's talk about varieties. Black and white bread should be stored separately from each other:
- First, they have different humidity.
- Secondly, the "noggin" has a stronger smell, which will definitely go to white buns if they lie together.
The opinion that black bread is healthier than white is not true. It all depends on the individual reaction of the body to a particular variety.
Loaves and "sliced", bought in the store - this is a bread of long-term storage due to special additives. If you prefer to taste hot baking produced by a local plant or you bake it yourself - do not put the loaf in a plastic bag until it finally cools. Moisture that will be released during the cooling process will cause the carpet to become moldy.
Homemade bread, subject to the rules of storage, will be used for 8-10 days.
Do you know that…
If a piece of bread began to deteriorate, moldy - you can not let this matter run free. It should be immediately discarded so that it does not “infect” other flour products.
Second life loaf
What to do if the bread is still stale:
- “Second Life” can be inhaled into it by slightly moistening it with water and holding it in the oven for 1-2 minutes at a temperature of 40-50 ° C.
- You can moisten a stale loaf of sweetened water with vanilla, after the microwave will eat a pleasant, fresh baking.
- You can also use the "water bath". Pour some water into a large saucepan and put it on the fire. Place the bread in a colander so that it is enveloped in wet steam, cover with a lid. In a few minutes the loaf will be soft. The taste of fresh pastries will not return, but it will turn out quite edible.
Dried bread in a number of diseases of the gastrointestinal tract is preferable to fresh. It is also useful for dieters.
We answer the question: why bread is fast growing?
Starch contained in bread, during storage, actively gives off moisture and crystallizes. Therefore, after some time, the crumb begins to crumble, and the crust becomes whitish.
Protein products added to the dough can delay the crystallization process:
- high protein flour,
- various artificial improvers.
If the bread has become completely stale and you are not going to “reanimate” it, there are many options for using it in this form:
- The white crumb soaked in milk, if you add it to the minced meat, will make the burgers lush and tender.
- You can dry the remnants and grind to make breadcrumbs.
- Cut the stale pieces into small pieces and make crackers. Black, you can sprinkle with salt - than not a snack to beer?
- Keep the crackers in a cotton bag. This will be your emergency reserve. Sooner or later it will happen that you forget to buy bread for dinner. Throw a handful of croutons in the broth bowl - here you have the croutons. Such crackers can be thrown on the pan to the fried eggs.
In the culinary literature you will find many descriptions of dishes using stale bread - ranging from casseroles and ending with desserts. There are videos dedicated to this topic:
Now you know the secrets of saving bread and bakery products, how to keep them in the refrigerator, and that bread can be frozen. But nevertheless this product is intended for the fast use. So try to buy bread in moderation.
Keep it right and be healthy!
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- Rate the article and share with friends on social networks if it was useful and you learned something new.
Is it possible to keep fresh bread in the refrigerator
Today, one can often hear complaints that fresh bread bought and put in a refrigerator a few days ago not only had time to dry out, but was also covered with mold. It would not be an exaggeration to say that every person has thought at least once in his life whether it is possible to store bread in a refrigerator.
and, more generally, how to store bread at home so that it does not grow stale or moldy. But, if you think about it, how much do we know about why bread hardens and deteriorates?
Foil or plastic bag
Food grade metal foil and plastic food bag retain moisture and prevent bread from drying out too quickly. However, these materials contribute to the formation of condensate. Humidity and heat inside a dense package create the appearance of a “greenhouse effect” and an ideal environment for the growth and reproduction of microorganisms, in particular pathogens, that can harm human health. You can avoid this by making several small holes in a plastic bag (or foil), for example, using a kitchen knife or fork. (Surely, many people paid attention to the fact that the package that sells sliced bread has special round holes.) Simple manipulation allows for air circulation inside the package and prevents the formation of mold.
Paper, textile or clay
These are the most environmentally friendly ways to store bread. Paper bags in which pastries are sold in stores protect it from dirt, allow it to "breathe", but almost do not prevent drying.
Up to 3-5 days, the bread is perfectly stored if it is wrapped in a clean towel or placed in a linen bag of thick natural fabric.
Put the upturned upside down pot of natural clay on top of the bread - storage in this way will preserve the freshness of flour products during the week.
If you prefer to keep pastries in the bread box, be sure to at least once every 7-10 days process its internal surface with a solution of vinegar to prevent the development of pathogenic microorganisms. The product will be stored in a wooden bread box for up to 3 days. Wood - highly hygroscopic material, it absorbs some of the moisture from bakery products. In metal and plastic bread boxes loaves will be stored longer than in wood - up to 72 hours. But there they will mold more quickly than they turn black.
If you buy or bake a large amount of bread and do not eat it in 1-3 days, try to freeze it. Properly frozen and thawed, it does not lose moisture and remains soft. A person who does not know about freezing is unlikely to be able to determine to the taste that pastries have undergone low-temperature processing. Keep in mind: if you freeze fresh bread, it will remain fresh after defrosting; if you freeze stale bread, it will be just as stale when defrosting. Before freezing, it is better to cut the bread into portions of slices, pack into a paper bag, food grade polyethylene or cooking film. In the freezer, at temperatures from −18 to −16 ° C, it can be stored for up to 4 months, and at temperatures from −25 ° C - up to six months.
As required, bread slices or a whole frozen loaf can be taken out and thawed at room temperature. To defrost a loaf of white bread weighing 800 g at a room temperature of + 20 ... + 25 ° C, it will take about 1.5-2 hours. For complete defrosting of bread, portion-cut into slices about 1 cm thick, 25-30 minutes is enough. To speed up the process, you can warm the slices of bread in a dry frying pan over low heat without a lid or place them in the microwave for a few seconds.
About tricks, secrets and security measures
Bread, which began to grow stale, you can return the softness, if it is plentifully sprinkled with clean water and placed on the middle shelf of the oven, heated to a temperature of 250 ° C, for 5 minutes.
Bread is very hygroscopic and actively absorbs odors. Do not store black, whole wheat and wheat bread in one bag. Bread yeast, mixing, form decomposition products, and the bread begins to mold quickly. It is strictly not recommended to leave the bread in the refrigerator or freezer unpacked, especially in the immediate vicinity of strongly smelling products, meat and fish.
To preserve the freshness of bread longer, try to cut it from the center, not from the edges. Simply cut the loaf in half and cut a few slices from each half, then “assemble” back by folding them tightly inwards.
Place a whole apple in a breadbasket or dish that holds pastries. This simple technique will not only allow the bread to stay fresh longer, but also give it a unique delicate aroma. But the potatoes and sugar next to the bread should not be stored. They can be a source of microbiological contamination.
In the starch contained in the bread, due to irreversible processes, the mold fungus begins to develop. Bread without additives will be soft only in the first hours. However, the food industry does not stand still, and some manufacturers add preservatives to bakery products that can significantly extend the period of freshness and storage. That is why if the loaf or roll and on the fourth day are as soft, springy and fragrant as on the day of purchase - this is an occasion not for joy, but for alarm.
It should be borne in mind that almost 100% of cut bread is treated with special antioxidant compounds. The fact is that the crumb has a lot of moisture. The grain piece not protected by a dense crust becomes vulnerable to pathogenic microflora. As antioxidants use natural or synthetic compounds. The safest way is treatment with ascorbic acid. Also safe, but more expensive is the pre-sale processing of slices of ethyl alcohol. The peculiarity of this method is that alcohol, falling on hot bread, destroys the pathogenic microflora, and itself under the influence of high temperature evaporates from the surface.
Of course, the ideal option is to buy or bake bread in an amount to eat it fresh. And the easiest way to avoid staling bread is not to stock them for future use.
YouTube videos related to the article:
Features and general rules for storing bread at home
Almost immediately after baking bakery products, 2 processes begin:
Any flour contains gluten or starch, which in a freshly baked product is in a swollen (amorphous) state. A few hours after baking, the starch begins to crystallize. The crust constantly loses its luster, and the crumb hardens and crumbles.
The evaporation of moisture from the bakery product, which makes it hard and lose weight. This happens most actively in the first hours after baking, when the bread is still hot.
If stored improperly, the crust becomes covered with mold, and bacteria that actively release toxins multiply in the chaff.
These processes are irreversible, but they can be slowed down if one observes several rules:
- Store different varieties in isolation from each other. The point is not only that the proximity of products made from rye and wheat flour adversely affects the taste of white bread. This speeds up the hardening, leads to the mixing of different types of bread yeast and accelerates the appearance of mold.
- A simple rule will help slow down the hardening: before removing a hot bakery product for storage, it should be completely cooled at room temperature, laid on a wire rack and hidden from drafts.
- Bread will remain soft longer if you cut a loaf (loaf) in half, cut off the required amount and tightly connect the two parts. This will save the product from premature crumbs drying.
Where to store bakery products in the kitchen
Where do modern mistresses keep their bread in the kitchen so that it will not grow stale?
- at room temperature
- in a refrigerator,
- in the freezer.
Each of these methods has its own characteristics and nuances that should be considered in order not to speed up the spoilage of the bakery product.
How and how much to store fresh bread at room temperature so that it is not stale
How much can you keep fresh bread? The shelf life at room temperature is small and depends on the type of flour from which the product is made:
- rye flour bakery products remain usable for 3 days,
- wheat bread no more than 2 days.
To bakery products remain soft and fresh, you need to protect them from the action of air and moisture.
Option 1: breadbasket
The most common way is to keep bread in bread bins, which securely close the product from external influence. Breadbaskets are made of different materials, each of which has a number of disadvantages and advantages:
Allow to save the bakery product for 2-3 days. Preferred should be given to birch bark or juniper bread bins, these wood species are natural antiseptics and prevent the appearance of mold.
Unfortunately, these materials are quite expensive, so they are rarely found in everyday life.
The lack of wooden bread boxes - the porosity of the material and its ability to absorb odors and moisture. In addition, wood is an excellent breeding ground for bacteria.
- Breadbaskets from metal and plastic.
Доступны по цене, просты в уходе и устойчивы к проникновению запахов и микроорганизмов. Даже при появлении плесени на хлебе, такую хлебницу достаточно просто промыть. Именно металлические и пластиковые хлебницы сегодня самые востребованные.
Позволяют сохранить хлеб свежим до недели. Clay absorbs excess moisture and, if necessary, releases it, which creates optimal conditions for the storage of bakery products. Their disadvantage is fragility, considerable weight and rather high cost.
In order for the bread in the bread box to remain fresh for several days, you must follow these rules:
- place the product in a clean, dry container
- clean the bread box regularly using vinegar,
- in time to clean the crumbs,
- close the bread box tightly
- put bakery products on a wooden plank or plastic grid to ensure air circulation4
- isolate different types of bread from each other.
To have bread box in a dry place with a constant low temperature.
In the absence of a breadbasket, any container with a tight-fitting lid (bucket, pan) will do. They can be placed not only store products, but also homemade cakes, pre-cooled.
- a piece of apple or a raw potato will save products from drying out,
- A small amount of salt (in a glass or canvas bag), on the contrary, will absorb excess moisture and prevent mold.
Option 2: in packages
Many manufacturers put bakery products in individual packaging (most often of polyethylene).
You can keep bread in plastic bags, but it is important to follow a few rules:
- Make a few holes on the package with a hole punch, an awl or a regular needle. Vacuum prevents air circulation and promotes the rapid appearance of fungi.
- Do not use a polyethylene bag twice. Crumbs from bread are an excellent breeding ground for bacteria that will penetrate into a fresh product.
Subject to these rules, the bread will remain soft and fragrant for 2 days.
Instead of a plastic bag, you can use paper or wrap bread with baking paper or parchment. Such packaging allows bakery products to breathe, the shelf life can be increased up to 3 days.
Option 3: fabric
Our ancestors kept the bread, wrapping it with linen or linen cloth, which made it possible to preserve the crisp and crumb of the air for 5-7 days.
This method is often used today, wrapping bread with kitchen towels. Natural fabric does not interfere with air circulation and saves from drying out. A prerequisite - the fabric should be clean, dense and without a bright pattern (white cotton or linen is best).
Keeping bread in the fridge: salvation or mistake?
In some families, bakery products are eaten in small quantities, so for a long time to preserve the taste and quality of bread, it is placed in the refrigerator.
This method allows you to protect the bread from drying out, and also does not allow it to mold for up to 2 weeks, however, it adversely affects the physical properties and taste of the products. It is proved that the temperature in the range from zero to 10 ° C is the least suitable for storing any type of bakery products. In such conditions, the process of hardening is accelerated, the crust is compacted, and the taste is much worse.
How to store bread in the freezer
At 0 ° C, the hardening process slows down. When the thermometer is lowered to minus 10, it stops altogether. Putting the bread in the freezer allows you to save it for several months.
An important condition is that the bakery product must be hermetically packed to avoid evaporation of moisture. To do this, the bread must be wrapped in cling film or foil.
To defrost bread placed in a hot oven or microwave.
Recommendations on how to freeze bread in the freezer can be found in the video.
Surplus bread can be saved from spoilage in a fairly simple way:
- cut into pieces
- spread in one layer on a baking sheet
- send in oven heated to 100 ° C for 40-50 minutes.
The rusks obtained in this way can be consumed on the same day with tea or stored in a linen bag or a paper box in a dry place.
It often happens that a whole loaf is wrapped or dried. In order not to throw away the product, you can try the following:
- sprinkle a loaf of purified water and place it in an oven preheated to 150 ° C,
- put the bread in a colander and place it over boiling water, covered with a lid,
- warm the loaf in a microwave oven at maximum power (3-5 minutes) with a small container filled with water,
- cook casserole: cut stale bread into small pieces. Pour the egg-milk mass and send to the oven.
Bread can rightly be called the most popular product in stores. In order to fully enjoy its taste and not to waste money, you need to know which bread is the right way to store.
Why spoils quickly
Many people are used to storing bread in a breadbasket at room temperature. ttemperature, for better preservation, winding it in a plastic bag. And, after finding a mold on it a few days later, they throw it out, scolding manufacturers with might and main for a low-quality product.
And you have to blame yourself first. Modern people have forgotten that bread is alive! Because of the yeast involved in its production, he “breathes” on the first day after baking, emitting carbon dioxide. Packed up like a spacesuit, into an impermeable plastic bag, it simply suffocates from the excess of this gas.
Many people did not come up with anything better than keeping bread in the fridge. A person buys fresh bread, still warm, brings it home and stores it up to the refrigerator, sincerely hoping that this will keep it fresh longer.
In fact, this is a real murder. The humidity of freshly baked bread is about 50%. Over time, the moisture evaporates from it, the humidity decreases, and it begins to dry, i.e. grow stale.
The slower the evaporation of moisture, the longer our bread remains fresh.
The temperature inside the serviceable refrigerator is from 0 to 5 degrees, depending on the compartment. At this temperature, fresh bakery products placed in a refrigerator are rapidly cooled, rapidly losing moisture and stale.
And if the loaves placed in the refrigerator for “better preservation” are also wrapped in polyethylene, then the moisture evaporating from them accumulates on the walls inside the bag, causing the appearance and rapid development of the mold.
That is why you can not store bread in the refrigerator.
Paradox, but one more reason why bread spoils quickly is its current rich assortment. More precisely, not the assortment itself, but our habit of buying several types of bread and keeping them in one place. But each such species has its own particular microflora.
And if the loaves of different varieties are kept together, then often when these microflora come in contact, the microorganisms contained in them begin to conduct real military actions among themselves, as a result of which an unpleasant smell appears and the loaves quickly deteriorate.
Rye bread is especially picky in this respect - it must be stored separately.
"Grandma's" storage secrets
So where to keep the bread so that it remains soft and tasty? It has long been in Russia in the peasant families of the hostess baked baking that was enough for the family for a week, and without any problems kept it until the next baking.
And it's not just about home baking, but also about the secrets of caring for freshly baked bread.
The first thing that the hostess did was to take out the freshly baked homemade bread from the oven - covered it with a piece of homespun cloth and held it until it completely cooled.
Then the cooled loaves were transferred to a canvas or linen bag for permanent storage. These simple manipulations allowed home baking to stay fresh for a long time: she could “breathe” freely, but at the same time she was losing moisture.
And today, this method of storing bread is considered one of the best. Instead of a relatively expensive linen cloth, loaves can be wrapped in clean cotton towels. The only thing you need to remember is that you should not use powders with fragrances to wash such towels, otherwise the smell coming from them will be transmitted to the bread.
Another old, but effective way of storage is a regular clean saucepan with a tight lid. The loaf put into it remains for 3–4 days soft and fresh, but under the obligatory condition: it is strictly forbidden to cook food in this pan or use it for other household needs.
But if you put a ripe apple in such a pan (preferably “Antonovka”), the loaf placed in it will become even more fragrant and fragrant.
The best way to slow down the stale bread is to cut it properly. The loaf cannot be incised on the side - so it quickly loses moisture and stains. It is better to cut it in the middle and cut off the necessary number of pieces, trying to observe the symmetry of the remaining parts as much as possible, and after finishing the cut, tightly press the remaining pieces to each other.
Modern storage methods
The eternal question: how to keep the bread at home properly, so as not to spoil and stay fresh - in modern life has been enriched with new answers. In many modern houses and apartments, special bread bins are an invariable attribute of the kitchen interior. They, without any complicated tricks, help housewives to keep their bread in the kitchen at room temperature.
But even with such storage there are some nuances, and the first one is in which bread box it is better to store bread. Today, plastic, stainless steel and wood breadboxes can be seen on sale, but doctors and nutritionists agree that it is better to choose wooden breadbaskets for storing bread loaves.
The second nuance is to organize the storage itself. First of all, it should be clean in the breadbasket - there is no place for crumbs and stale bread in it. To ensure a constant level of humidity and a pleasant aroma in the breadbasket, you can put a piece of apple or lemon in it.
For better safety, it is better to pack the bread placed in the bread box into paper bags.
It is safe to put the bread in its original packaging - the bread factories pack the loaves not into polyethylene, but into cellophane film, additionally providing it with many small holes so that the buns in it do not suffocate.
But keep in mind that this packaging is intended for one-time use, and it is not recommended to re-use it for storage.
Another place where you can often see the stored loaves - refrigerator freezers. People’s savvy quickly realized that if the refrigerator itself is not suitable for storage, then you can store bread in it in the freezer.
It is done this way: first, the loaf is cut into thin pieces, then these pieces are packed in several small packages, they are hermetically sealed and sent to the freezer. Polyethylene can also be used for packing; the pieces of loaf will still freeze faster than mold will appear on them. Then, as needed, they are taken out of the freezer and allowed to disperse at room temperature.
To speed up the defrosting process and return the loaf of freshness and softness, you can put the removed pieces for a few (3-5) minutes in the pre-heated to 150º electric oven. But the microwave for this purpose does not fit at all: the loaf warmed in it quickly becomes wet and becomes completely tasteless.
In this way, you can save bread for several months. The only thing that should be mentioned: thawed after freezing, it is no longer subject to further storage.
Which of the following ways bread is better preserved: in the refrigerator, breadbasket, saucepan, or in a canvas bag? All of them are good in their own way, if everything is done correctly. But the best way to eat tasty and soft bread is to buy or bake it as needed, and not to save for a week.
How to store bread in a bag, bread box and refrigerator?
Answering the question of how to store bread, most people answer that in the bread box. If this knowledge ends, you shouldn’t be surprised at the speedy deterioration of bakery products and the rapid decline in their taste indicators. Practice shows that, following simple rules, you can keep the product in its original form for several days.
Do not forget that, in the opinion of nutritionists, it is not fresh, but it is considered that the bread that has been laid down for a couple of days is considered the most useful. He gets rid of all the substances remaining after the fermentation process, slightly changes its texture. This rule is valid only when creating favorable conditions for storage of the product.
Basic rules for the storage of bread
To maintain the high quality of bakery products for several days, it is important to keep the following points in mind:
- Warm bread is forbidden to pack, you must wait until it cools. Otherwise, the environment around the product will be filled with moisture, which is the reason for the rapid appearance of mold.
- Keep bread in the refrigerator is strictly prohibited. The humidity of fresh baking is about 50%, and the conditions of the refrigerating chamber are such that the moisture in it evaporates at an accelerated rate. This leads to drying out of baked goods, loss of taste and flavor. It turns out that the bread, which many people traditionally store in the refrigerator, does not freeze, but quickly grows stale.
- Loaves of flour of different varieties should be stored separately. Each of them has its own microflora, and one always negatively affects the other. As a result, there is a mixture of odors and rapid deterioration of products.
- Despite the fact that bread is usually cut from the end, the best option is the opposite approach - from the middle. If you initially cut any kind of bakery products in the center and cut the pieces in this way, and press the slices tightly during storage, you can significantly extend the shelf life of the food component.
Compliance with simple rules not only allows you to enjoy the pleasant taste of the product for a longer time, but also reduces the risk of food poisoning or mold on the bread.
Where and how best to store baked goods?
Proper storage of bread is not just storage of fresh produce in the bread box. Experts suggest considering the following approaches to the organization of the issue:
- In the fabric. At home, you can use canvas or linen cut. Just wrap bread in it, then its freshness can be saved for a week. If after this time the product from the group of bakery products becomes blackened, it will not lose its taste and useful components.
Tip: The fabric does not need to be changed every time, it only needs to be washed from time to time. Use laundry soap with this ray, but not detergent with a strong aroma. Even if the smell does not come from the fabric, it will definitely affect the quality of the bread.
- In a bag of polyethylene. This method is used for bakery products that do not need to be stored for more than 4-5 days. The main thing is to make sure that no condensate accumulates on the walls of the bag. For the prevention of the material can be a few holes.
- In a paper bag. The best option for lovers of products with a crisp crust. In extreme cases, thick paper is allowed, but without traces of paint. Paper towels with this approach will not work! Contrary to the popular belief of many housewives, the paper does not prevent the evaporation of moisture, so such bundles should not be stored in the refrigerator.
- In a special bag. Today, hardware stores offer multi-layered bags that can provide the most comfortable conditions for bread. Even after a few days of staying in such a package, the freshness and pleasant aroma of the bakery products remains in full.
- In the freezer. Despite the fact that it is forbidden to keep bread in the refrigerator, it is even possible to use the freezer for this purpose. If you bring the temperature in the chamber to the indicator of -18ºС, then the product will retain its properties for up to six months. Such a product is thawed at room temperature for a couple of hours. To speed up the process allowed the use of a microwave or oven. There is only one negative point here - such bread hardens very quickly, so before processing it is better to cut the loaf in portions and wrap each piece in foil.
- In the bread box. Oddly enough, not the best way to store baked goods. The product will remain in its original form for only a few days. To be sure, popular rumor recommends placing an open salt shaker, half a potato, a piece of sugar or an apple in a container. Breadbasket should be sealed, it is better to put it in a warm dry place. It is best to use a wooden product wrapped in linen. It is worth paying attention to the design of birch bark, it has natural antiseptic properties.
- In a modified form. Cooking crackers is also a way to store bread. Moreover, it is necessary to eat the product in this form, if necessary, it is steamed in a water bath.
Even the listed approaches do not always guarantee the desired result. If the slightest suspicion about the quality of the product, it should be immediately discarded, and not try to clean the mold and extend its shelf life.
How to store fresh bread
Until recently, I didn’t pay much attention to how bread is kept at home. I bought a loaf and let it lie wrapped in the same bag in which it was packed in the store.
Потом я заметил, что при таком хранении батоны очень быстро черствеют, и на них появляется плесень. Бывало, что я пек бездрожжевой хлеб на закваске и сразу после выпечки упаковывал его в пакет.
Через какое-то время он мокрел и пропадал, что мне очень не нравилось. Пришлось срочно изучать, как правильно хранить хлеб.
Where to store?
Интересно, что диетологи не рекомендуют употребление свежих булок «только из печи». Baking should lie at home for a couple of days so that fermentation products will evaporate from it. So bakery products can not only be stored, but also needed, the main thing is to know what and how to store bread.
If you plan to store this product for not very long, up to a week, then it is best to keep it at room temperature. And so that he does not stale, you need to choose the appropriate packaging. The following items are best for this purpose.
- Fabric made from natural materials. Our grandmothers usually wrapped a loaf in a linen or linen piece of cloth. In this case, the shelf life of the product in such packaging was a week or more. Although he is callous, however, mold has never started in him, since natural fabrics allow air to pass through. In modern home conditions, instead of a piece of canvas, it is quite possible to take an ordinary cotton towel. The only condition is that it should be dry and clean, and when washing such a towel it is advisable not to use powders and rinses with a strong smell, otherwise the food will also smell like laundry detergent. In addition, you can not wrap white and black bread in a cloth, because they are saturated with the smells of each other and will quickly become moldy.
- Paper bag. Concerned about how to keep your bread fresh, do not forget about such universal packaging material as paper. Bakery products can be stored at home in paper bags for a sufficiently long period of time. In such conditions, they even remain crisp, which is never the case if you keep them in plastic bags. Package during storage must be tightly closed.
- Polyethylene packaging. In principle, bakery products can be stored in their original packaging, however, you need to ensure that there are holes for ventilation. In a tightly closed package on the product mold quickly appears, because this fungus is very fond of moisture and is afraid of air circulation. Therefore, buying a loaf in the store, be sure to do in the package where it is stored, small holes. Excess moisture will come out through them, as manufacturers, as a rule, pack more hot cakes. If you do not provide air access to it, condensation forms inside, and then mold.
- Special pouch. If you value beauty and cosiness in the kitchen, you will probably need special bags for long-term storage of bakery products. Due to the special three-layer design, the shelf life of the product in them increases by an order of magnitude. Such bags are often sold in large supermarkets and hardware stores.
- Bread box. This is perhaps the most aesthetic way to store bakery products - in a place specially reserved for them. At the same time, their shelf life is 3-5 days, but care must be taken to ensure that mold does not appear in the bread box. You can wipe it with a solution of vinegar, and after - to dry well and be sure to remove the crumbs left over from previous storage. And the best thing for long-term storage is to purchase a breadbasket made from juniper or bark - fungus and mold do not start on these tree species.
- Dishes. Some housewives prefer to keep the bread in closed enameled pans, plastic containers and other utensils. The main condition for this is sufficient, but not excessive ventilation, as well as dry and light storage.
By the way: in order to keep bakery products longer and less moldy, you can put an apple, peeled potatoes, a piece of sugar or a handful of salt next to them. These products maintain optimum moisture for bread and are able to provide it with all the conditions for long-term storage.
How much to store?
How many days is bread kept at home? On average, its shelf life is 3-5 days, but a homemade product cooked in a bread maker can last a week or longer - of course, if you provide him with the right storage conditions.
Shelf life for different breads are different. For example, unleavened sourdough bread is stored better than that which is mixed with live yeast.
But homemade bread, cooked with the addition of dry yeast, is about the same as non-yeast product, mixed with sourdough. Best of all is baking, in the dough for which vegetable oils are added, not animal fats.
So yeast-free bread on sourdough and olive oil in suitable conditions has a maximum permissible shelf life of 8-10 days.
By the way, if you bake your own bread (even yeast, even yeast-free on sourdough), before storage, be sure to let it lie for 3 hours and cool well. The fact is that hot pastry is very badly cut, and if you immediately pack it in a bag, it will become wet.
Important: To keep the bread fresh as long as possible, cut it from the middle. When you cut a piece, simply put both halves together and pack them in a towel or paper bag.
If you need to keep bakery products for a long time, it is best to freeze them in the freezer. Any bread is suitable for long-term storage: both purchased loaves and loaves baked with his own hands, including yeast-free yeast bread. Frozen product has the longest shelf life - up to six months.
Before you start freezing a loaf, cut it into pieces, pack it in paper, thick foil or plastic bag and put it in the freezer.
At low temperatures, the process of recrystallization of starch ceases to occur in this product - which is why it does not get stale for a long time and its shelf life is much longer. And at a temperature of 0-2 ºС such a process is just the most intense.
This explains the answer to the question, why is it impossible to store bread in the refrigerator - there it hardens 3 times faster than at room temperature.
Now, when you want to taste fresh bread, it will be enough to get a slice from the freezer and leave it for a couple of hours on the table or defrost it in the oven or microwave. Thawed food stale very quickly, and you can’t freeze it again, so get as many pieces as you can eat at once.
Interestingly, this technology of long-term storage of bread is successfully used in production. In order not to bother with the dough every day, large batches of bread are frozen in the form of baked. As needed, they are taken out of the freezer, baked a little and sent for sale.
That is, in fact, all that I learned about how to properly store bread, so that it stays fresh for a long time. If you did not keep track of the loaf and it became stale, do not rush to throw away the valuable product. There are several ways to resuscitate stale products. Of course, with fresh baking, its taste will not be compared, but you can finish this “restored” bread without any problems.
I use the easiest way: I spray a stale loaf with water and put it for 5 minutes in an oven, preheated to 160 ° C. It turns out quite edible soft product.
You can also steam bread in a water bath, putting a colander with it in a large pot of water. As soon as the bread aroma starts to emanate from this construction, you can pull out the bread, it will be soft enough and pleasant to the taste.
(No, be the first)