Keep bread ‘bakery fresh’ for ‘longer’ by avoiding one common kitchen location (Image: Getty)
Whether you buy sourdough, wholemeal sliced bread or white bread, keeping it fresh can be tricky.
There’s nothing more disappointing than realising you haven’t reached the end of a loaf before it turns green or stale.
This can lead to lots of food waste as well as wasting money, but there are lots of ways to make loaves stay fresher for longer.
Jason Geary, master baker at , told Express.co.uk: “At Jason’s Sourdough, we believe great bread deserves great care, and with a few simple tricks, you can make every slice last longer.
“So, whether you’re a fridge fanatic (don’t do it) or a bread bin believer, here’s how to keep your loaf bakery .”
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Sourdough is known for its gut-loving ingredients, soft texture, and hard crust (Image: Getty)
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1. Store it smartly
According to Jason, where you keep the loaf of bread makes all the difference. The expert recommends opting for bread bins or paper bags to allow the loaf to breathe while keeping excess moisture at bay.
The expert warned that keeping bread in plastic bags is a common mistake. While this seems like a good way to trap moisture, plastic encourages condensation, leading to a soggy, mouldy loaf.
2. The fridge myth
Jason explained: “Think storing bread in the fridge is the key to freshness? Think again. It’s one of the biggest misconceptions out there.
“The cold temperatures actually accelerate the staling process, making bread dry and stale faster. Instead, store your loaf in a cool, dry place away from sunlight and reseal for optimum freshness.”
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Storing the bread correctly avoid wastage (Image: Getty)
3. Freeze your loaves
If you’re not planning to eat a whole loaf within a few days, freezing is the best option to preserve it and prevent food waste.
Slice the bread before freezing and take out what you need when you need it; it doesn’t take long to defrost.
Jason added: “Pop a frozen slive straight into the toaster or let it defrost naturally for a fresh-tasting bite. Just remember to consume within one month.”
4. Revive and refresh
The master baker continued: “Got a loaf past its prime? Don’t bin it – bring it back to life! A quick trick is to sprinkle the crust with water and warm it in the oven at 180C for five to 10 minutes.
“This reinvigorates the crust and softens the interior, giving your bread a second lease of life.”
5. Choose quality
According to the experts, mass-produced loaves contain preservatives that make them last longer, but this comes at the cost of taste and texture.
Like Jason’s Sourdough, Sourdough is naturally crafted to stay fresh for longer thanks to its 24-hour fermentation process.
The expert said this helps to maintain moisture and flavour without artificial additives. Jason noted: “Our long fermentation process allows the bread to absorb more water, slowing the hardening process and helping it maintain moisture for longer.
“Unlike mass-produced loaves that rely on additives such as calcium proportionate to stay fresh, we stick to four simple ingredients – flour, salt, water and fermented wheat flour.”