How to store or store the bread correctly to avoid premature aging is one of the issues that we most consider those who bring the kitchen of our homes. It is a pain to arrive at night, and see that the bread you bought in the morning is softened or even dry in some areas. Through a few brief tips I hope we can enjoy the bread for longer. But how is bread aged? Aging occurs in the days after the baking of the bread and seems to derive from the loss of moisture. And it is that the inside of the bread becomes dry, hard and crumbles easily. This is what is supposed. But nowadays it is known that bread ages even when stored under vacuum, that is to say without loss of humidity.
So as not to get bored in scientific explanations, let’s say that the one responsible for aging bread is really starch. There is a natural process of starch according to which the molecules lose the water inside them and degrade so much that they return to hard, dry bread and more.
To reverse the aging process, as long as most of the water that escaped from the starch remains in the bread, the best we can do is to subject the bread to an overheating process. But be careful, above 60º C, which is the temperature where wheat starch is rebuilt.
The best way to store bread is to avoid the cold of the refrigerator. In a pan experiment stored at 7 ° C it took only one day to age the same as another bread stored six days at 30 ° C.
To store a bread a day or two, it is best to store it at room temperature in a bread basket or paper bag, thus reducing the loss of moisture and the crust will remain somewhat crunchy.
If we need to keep the bread for a longer time, wrap it well in plastic or foil and freeze it. Then we regenerate it at around 70º C in the oven.
If the bread we want to use for roasting or as an ingredient in elaborations (for example pudding), we can store it in the fridge without major problems.
Do not store bread in plastic bags, as potentially toxic molds grow exponentially.