Taking care of bread is not always as easy as it seems. But knowing a little about how to properly care for fresh bread can enhance the bread enthusiast’s enjoyment of that next tasty loaf. Staling in bread is a complex series of events due largely to a shift in the way moisture is distributed throughout the loaf. Why does bread go stale? Is there any use for stale bread? How can we prolong bread’s usability?

Basically, wheat provides the gluten and starch molecules necessary to create the network inside the loaf. The network holds the pockets of carbon dioxide released by yeast during fermentation. This is what gives bread its rise and unique texture. Bread begins the staling process as soon as it leaves the oven. As the bread cools, starch molecules use water from gluten molecules to crystallize, making the loaf rigid and dry. There are a variety of methods from which to choose that will slow the staling process. The best method, of course, is to eat the bread! But that’s only one option, so let’s begin with handling bread hot off the shelf.

Hot bread should always be bagged in paper to prevent the formation of condensation which will turn even the best loaf of bread into a soggy mess. Once the bread has fully cooled to room temperature, it is a good idea to seal it in an air-tight plastic bag. The less air in the bag the better, as an air-tight bag will help prevent mold from growing on the loaf. Artisan breads, like the ones we make at the Co-op, are intended to be consumed relatively quickly. If left to sit out in a plastic bag, our loaves will keep fresh for about four or five days. So what do we do with our lovely loaf of Artisan bread if we are not such speedy eaters?

One common approach to good bread storage is a bread box. These handy containers will keep your bread in a dark, draft-free area which will certainly improve the bread’s life span. Another great alternative for long-term bread storage is the common freezer. Most bread will keep for up to two months if it is frozen. When I know I will not be able to finish a loaf, I like to freeze half to be thawed and enjoyed later. Although bread can be frozen in a plastic bag, this is not my preferred method. I have found that bread frozen in plastic tends to get “freezer burn” and never thaws correctly. Instead, try wrapping that loaf first in a paper towel or cloth, followed by double wrapping in aluminum foil. This method effectively prevents ice crystals from forming on the crust. Allow the bread to thaw at room temperature in the wrapping. This step will allow the towel to absorb any unwanted ice that may have formed on the crust. Finally, you can put your bread in the oven on a low setting for a few minutes until it is fully refreshed. Five to ten seconds in the microwave also works well for rejuvenating just a few slices.

Bread does not store well in the refrigerator. This environment will actually cause bread to dehydrate, speeding up the staling process as a result. As far as mold prevention goes, the refrigerator serves us moderately well. But since bread preserves so beautifully in the freezer, why not just store in the freezer and prevent the growth of mold altogether?

Mold signals the end-of-days for bread. If you are stuck with a moldy loaf of your favorite bread, it is unwise to cut around the mold to save a few bites — just throw it away. On the other hand, there is no need to toss a loaf that only suffers from the crime of being a little stale. Stale bread can be reincarnated in a variety of useful ways. Many great recipes call for stale bread – just try using that dried-up bread in bread pudding or for Thanksgiving bread-based stuffing. Also, try slicing it very thin, lightly butter and sprinkle on some herbs, then bake in a slow oven for homemade Melba toast. One could even toss out stale bread as a great snack for birds or livestock.