How to store bread so it doesn't go stale

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If fresh bread goes stale within a few days after purchase or becomes moldy, you're storing it incorrectly. We share useful tips from an experienced chef that will help significantly extend the shelf life of your baked goods.

Choose the “right” bread

How to Store Bread So It Doesn't Go Stale – You've Been Doing It Wrong
Flour products with a high fat content have the longest shelf life. So, if you want a “long-lasting” baked good, study the ingredients. “Fat is a natural preservative, so anything that contains a lot of fat tends to keep well,” says chef Jennifer Hill Booker. According to the expert, baked goods with the addition of eggs, a lot of oil and/or nut flour will last the longest.

Buy a bread maker

One of the easiest ways to extend the shelf life of your bread is to buy a good quality bread box that seals tightly and store your baked goods in it. “A bread box works better than an airtight container because it's air-permeable and creates the perfect balance of airflow and moisture. A bread box will also help protect your baked goods from sunlight, which can cause them to dry out,” explains Jennifer Hill Booker.

Wrap bread in plastic wrap

If you haven't decided to buy a bread box yet, wrap your bread in cling film or store it in zip-lock bags in a dark, dry, and cool place (for example, in a closed kitchen cabinet).

Don't be afraid to keep your bread in the refrigerator

According to Jennifer Hill Booker, this is a rather controversial storage method, but it is suitable as a short-term measure – if you need to keep baked goods fresh for 3-4 days. The main advantage of the refrigerator is a constant temperature without hesitation, which helps flour products last a little longer. However, keep in mind that bread can quickly become moldy in the refrigerator due to moisture.

Freeze bread

An even more radical solution, but the freezer is the only way out if you need to store baked goods for more than a month. If the flour product is too large (for example, a whole loaf or loaf of bread), it is better to first cut it into slices, then fold it into a container and put it in the freezer. “Depending on the fat and protein content of a particular type of baked goods, frozen flour products can be stored for three to six months,” says Booker. This storage method is best suited for sweet pastries, such as croissants (which can be stored in the freezer for up to six months).