Freeze or refrigerate bread?
What is the better way to store lots of preservative-less bread approaching the expiration date: freezer or refrigerator?
Does one method dry out the bread more than another?
Best Answer
Methods, from best to worst (assuming the bread is in a sealed plastic bag):
- Freezing
- Room temperature
- Refrigerating
According to the FAQs for Dave's Killer Bread, which does not use preservatives:
Q: How should I store my bread?
A: The best way to store your bread is on your counter or in a bread box at room temperature. Take care to keep your bread away from sunlight, heat, and high moisture levels, they can cause the bread to mold early. Yuck! To store bread for extended amounts of time (up to three months), put a second bag around the original bag, seal it tightly, and place it in your freezer. Thaw slices as you need them. Storing bread in the refrigerator will keep your loaf from molding; however it may also dry out your bread. We recommend freezing bread if you can't possibly eat it all, but good luck with that.
Refrigerating doesn't slow down the starch recrystalization process that causes bread to stale. According to "Does Refrigeration Really Ruin Bread?":
When bread is stored in a cold (but above freezing) environment, this recrystallization, and therefore staling, happens much faster than at warmer temperatures. Freezing, however, dramatically slows the process down.
Presumably moisture is lost during the starch recrystalization process.
Actually, moisture retention or loss has very little to do with bread staling:
Simon Field, Culinary Reactions, ch. 11 "Heating":
Heating starches changes crystallized starch molecules into gels. Bread becomes stale when the starches crystallize, and warming the bread returns them to their soft gel state, making the bread taste and feel fresh. Stale bread is not dry; it just feels that way because of the crystallized starches. In raw potatoes, the starch is compact, but heating makes the starch granules swell and absorb water, becoming soft and easier to digest.
Pictures about "Freeze or refrigerate bread?"
Quick Answer about "Freeze or refrigerate bread?"
Answer: The counter is definitely the better place for your bread. Bread stored in the refrigerator will dry out and become stale much faster than bread stored at room temperature. For longer-term storage, you should freeze bread.Does freezing bread ruin it?
Most breads freeze very well with little to no loss in quality or texture. The enemy is freezer air, which can cause freezer burn and impart freezer-aroma flavors. To prevent this, wrap each loaf tightly in two layers of plastic wrap before placing it in a large resealable freezer bag.Does freezing bread keep it fresh?
When you freeze bread correctly, you really can maintain its freshness. In fact, it can last for months before you use it. This tip works with great homemade loaves (like this basic bread recipe) or any type you picked up at the store.Why can you freeze but not refrigerate bread?
The reason a refrigerator is bad for bread: When bread is stored in a cold (but above freezing) environment, this recrystallization, and therefore staling, happens much faster than at warmer temperatures. Freezing, however, dramatically slows the process down. So that's the science in a nutshell.What is the best way to store bread?
Wrap Your Bread in Foil or Plastic Storing your bread on the countertop in a plastic bag or wrapped in foil will help keep it from going stale, but be warned: the crust will suffer due to trapped moisture. (Toasting the bread will bring some of the crust's crunchy texture back.)This is Why You Shouldn't Refrigerate Your Bread
Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.
Images: Francesco Ungaro, Ruvim Miksanskiy, Pixabay, invisiblepower