Homemade Bread Storage
Because home bakers don't have access to the same preservatives as commercial food producers, homemade bread can become stale and moldy much more quickly. Staleness is the result of starch retrogradation, a process by which the starch molecules in baked bread harden and release moisture. This alters the texture of bread, taking it from soft and chewy to tough and rubbery. Keeping homemade bread in a breadbox, paper bag or freezer are all acceptable storage methods that can maintain the integrity of homemade bread for a longer period of time. Does this Spark an idea?
Before You Store
Proper storage will keep homemade bread fresher for a longer period of time, but bread made from an enhanced dough will always hold up better. The freshness of homemade bread can be extended when it is first mixed. Many natural ingredients can act as bread dough enhancers that lengthen the shelf life of bread. For instance, eggs, dairy, sugar and honey all act as mild preservatives that interfere with starch retrogradation. Because all of these ingredients trap and absorb moisture, they produce breads that take longer to go stale.
Using a Breadbox
A breadbox is a specialized container for storing bread. Before commercial breads were fortified with preservatives and sealed in plastics, breadboxes were a kitchen staple. Homemade breads can benefit greatly from breadbox storage. Breadboxes are available in a variety of materials, sizes, colors and styles, but they all essentially operate the same way. The vessels are tightly sealed and permit a controlled circulation of air. They function by slowing the bread's release of moisture and delaying staleness. Breadboxes make it possible to store breads at room temperature while preventing them from drying out.
Using a Paper Bag
Unlike plastic bags, which can make breads tough and soggy, paper bags allow breads to breathe and maintain their crust. Paper bags offer an easy and cheap approach to storing homemade breads. They also provide modest protection against environmental conditions conducive to mold growth like high temperatures and humidity. Although it may be convenient, storing homemade bread in paper bags at room temperature is not an ideal long-term solution. Paper bags only marginally extend the shelf life of homemade breads by a few days.
Using a Freezer
Extremely low temperatures can also be utilized to suspend staleness. If it is properly wrapped, homemade bread can be stored in the freezer for up to three months. Before it is sent to the freezer, homemade bread should be completely cooled off and impeccably fresh. Bread that's still warm from the oven can retain moisture and become soggy or moldy while in the freezer. And because freezers preserve, not enhance, the condition of breads, home bakers are only recommended to freeze their freshest breads. To prepare it for the freezer, bread should be tightly wrapped in two adequately sized plastic bags. Smooth out any air pockets and make sure the bags conform closely to the bread. Seal them tightly with masking tape and place them in the freezer. When ready to serve, remove the bread from the freezer and allow it to thaw for at least three hours at room temperature. To serve hot, wrap the thawed bread in parchment paper and aluminum foil and place it in a 400 degree Fahrenheit oven for three to four minutes.
Using a Refrigerator
Refrigerators should never be considered as a storage option for homemade breads. Because the cool air of refrigeration actually accelerates the rate of retrogradation, homemade bread should only be stored at either room temperature or in extreme cold.
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