Keep Bread Fresh Naturally

The starch crystallization reaction can be reversed, which is why stale bread can be softened by gentle heating. The normal commercial method to delay staling is the use of additives like glycerol monostearate or methylcellulose; molding can be partly inhibited by using an antimicrobial, like propionic acid. Other alternatives include: Let freshly baked bread completely cool before storing it. Wrapping it too soon causes condensation to form which is absorbed into the bread, making it soggy and accelerating mold growth. Keep bread at room temperature in a paper bag. For longer periods of storage time keep bread in the freezer, first wrap it in aluminum foil and then in an airtight plastic bag. Keep it whole to prevent freezer burn.

Frozen bread should be thawed at room temperature. Warm it up before eating for about 10 minutes in the oven at 350 degree F. Or, insert a dish cloth into the bag the bread came in and arrange it so the bag won't stretch beyond its capacity. Squeeze as much air as possible from the bag and seal it with a twist tie. Put the bag in the freezer, it should last for months. To thaw the bread, open the bag and remove the cloth, then put the bag of bread in the refrigerator. It will take hours to thaw, but it won't be soggy or hard. There are also bags and boxes on the market that claim to keep bread fresh but these are not overly effective.

There is a product however that does work, it is called eggstrafresh®.

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