On food storing 3
On food storing (Email 3 of 5)
Storing bakery is pretty simple.
The key is to know which group - crusty or non-crusty - your bakery belongs to and then act accordingly.
The crusty group
The crusty bakery (like the baguette, aka the French bread, the most classical example) has a crust.
People love the crust.
To store this kind of bakery properly you need a place where air can circulate and where there is no humidity.
Humidity makes your bread soft. Lack of fresh air makes it go bad faster.
The best thing for crusty bread storing is wooden bread boxes.
Wood is a great material, it keeps the place dry and the air circulates freely. Wood can absorb humidity and the box keeps the place dark.
It is truly the best device.
But remember this: crusty products are made to be eaten fast.
24 h fast but 12 is the golden hours.
No empty promises.
The soft group
Cupcakes, bagels, banana bread, fruit bread, all kinds of biscuits, rye and wheat bread, challah, ciabatta, potato bread etc.
They are created to be soft and moist, which is hard to keep in as the humidity tends to evaporate and the bread gets dry pretty fast.
But the good news is that you can store these products for longer if you know how to do it.
They can stay fresh longer and look great if you keep them humid.
Opposite to the previous group.
The best thing to keep them humid is beeswax wraps or any beeswax coated products, like heavy beeswax coated canvas bags.
Beeswax simply keeps the moisture inside the bakery.
This is how it stays fresh and tasty for longer.
Austeja from Cerawrap.com
Don't freeze your bread.
I wouldn't put it in the fridge either.
Do this only if you are at war and you were given a full loaf of bread at once and you won’t have more for quite some time.
Then, sure, freeze it. It will save your life.
All the other times don't freeze or refrigerate your bakery.