Picture it: You just brought home a delicious loaf of still-warm bread from your favorite bakery. After pedaling it home in a bicycle basket—alongside a small dog and wheel of brie—you immediately cut yourself off a slice and enjoy it immensely. There's still 90 percent of the loaf left, and you want to keep it fresh for as long as possible. What do you do next?
If your answer was, "I put it back in the bag and right into the fridge," you're not alone. We're all guilty of it—but fresh bakery-style or homemade bread is one of several foods you shouldn't store in the fridge to extend its shelf-life. Here's an expert baker's take on how to store different types of bread for the best results.
Jonathan Davis is an expert baker, author, and Vice President of R&D and culinary innovation at La Brea Bakery in Los Angeles.
Why Can't You Put Bread in the Fridge?
The refrigerator keeps food fresh longer, but storing a loaf of bakery-fresh or homemade bread in the fridge is the ultimate offense, according to Jonathan Davis. "When storing bread, the number one thing you should not do is put it in the refrigerator," he insists. "This is because the temperature and environment of a refrigerator can actually expedite the staling process and will not keep it fresh."
How does that happen? Turns out, cold temperatures (like in the refrigerator) cause the starch molecules in bread to crystallize and become hard, leaving you with a dry, crunchy loaf. The result is a loaf with stale texture and flavor, more stale than if it had been left on the counter.
When to Put Bread in the Fridge
Although we say never to store bread in the fridge, that absolute comes with a couple of exceptions:
- Room temperature is better for bread unless you live in very humid conditions. Too much moisture in the air can leave bread more susceptible to mold.
- Store-bought sandwich bread usually can be kept in the fridge without much change in texture. That’s because it often contains additives and preservatives that keep it fresh longer.
How to Store Bread at Room Temperature
The best way to keep freshly baked bread as fresh as possible is to store it at room temperature in a part of the kitchen that isn't too hot or dry, according to Davis. When leaving it on the counter, it's best to keep it out of places that attract sunlight, such as right next to a window. If counter space is at a premium in your kitchen, consider the microwave as a viable bread-storing option.
The arch enemy of bread is air, which absorbs moisture that keeps bread soft and fluffy. Around 50 years ago, every well-equipped kitchen had a bread box that served the purpose, but we've gotten away from that with the proliferation of additives, preservatives, and store-bought bread.
How Long Freshly Baked Bread Lasts
"Bread should also be consumed within the first 2 to 3 days of purchase," Davis says. "After 3 days, the bread's texture and freshness will begin to decline."
If you don't manage to finish your loaf within the first 3 days, the best option is to wrap it up well—in plastic wrap plus a layer of aluminum foil—and store it in the freezer instead of the fridge. Whenever you're ready to polish it off, thaw the loaf at room temperature for a few hours or pop it in a low-heat oven to warm it up before serving.
Ways to Use Stale Bread
If your loaf has started to wane in the fresh-and-fluffy department, don't sweat it. "There are different levels of 'stale' when it comes to bread," Davis explains, "and with each level comes an opportunity for different recipes."
For instance, two-day-old bread is great for recipes that call for leftover bread—like bread pudding or Panzanella—because it's firmer and crusty on the outside and less soft on the inside.
Three-day-old bread is hard to the touch, and the outer crust is crispy, which makes it perfect for making croutons and homemade breadcrumbs that can be incorporated into salads, soups, and baked dishes.
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