You should keep your bread far away from the stove, the top of the fridge, or any area that's near sources of heat. Instead, your best bet it to keep it in a dark, cool section of your kitchen counter or your pantry.
Wrapping bread and storing it at room temperature will help it retain moisture for a few days. But what if you can't finish the whole loaf in that amount of time? Freezing is the answer. The takeaway: If you're storing bread longer than a few days, it's best to keep it in the freezer.
Try to store bread in a cool and dry area of your kitchen. If not out on the counter, then in a cabinet or a deep drawer."
*Never keep your bread in the fridge. The starch molecules in bread recrystallize very quickly at cool temperatures, and cause the bread to stale much faster when refrigerated. *Shop-bought loaves should be kept in an air-tight plastic bag at room temperature rather than in the fridge.
In short, store your bread at room temperature in a cool, dark, dry place such as a pantry, breadbox, or cabinet if you plan to eat it quickly, and freeze it if you want it to last longer.
Bread Boxes
Just place the loaf directly into the box without putting into a paper or plastic bag first. What is this? The inside of a bread box has just the right amount of air circulation to keep mold from being able to form and just enough humidity to keep bread soft and fresh.
If you tightly wrap your bread in plastic and put it in the refrigerator, you can help slow the staling process. Freezing bread is an option to help prevent it from going stale and developing spoilage microbes.
The reason a refrigerator is bad for bread: When bread is stored in a cold (but above freezing) environment, this recrystallization, and therefore staling, happens much faster than at warmer temperatures. Freezing, however, dramatically slows the process down. So that's the science in a nutshell.
Keep bread away from major appliances in your kitchen that may be putting out a bit of warmth while running. This includes your refrigerator and dishwasher along with your oven. If not freezing your bread, keep it on the counter or in a large cupboard or drawer with good airflow.
Although plastic bags and airtight containers may seem like a good way to keep your bread from going stale, the lack of airflow will foster an environment for mold growth, because the moisture is contained and mold loves moisture. If you want to put your bread in a container, a bread box is the way to go.
Room temperature is best for storing most bread, at around 68 degrees. Studies show white, semi-white and black bread varieties all keep best at room temperature for the first 24 to 48 hours. In-store bakeries do well to control this temperature as much as possible.
The answer is yes, breadboxes have been proven to keep bread fresh. With the help of a closed box, tasty baked goods can stay pristine well past their prime. Bread lovers can get that right-out-of-the-oven taste, even days later.
Crusty bread can be stored uncovered at room temperature for the first day. By the end of the day, it's best to wrap it in foil (not plastic) or in a paper bag and kept at room temperature for a second day. After the second day, it's really best to freeze it. 2.
Freeze your bread
Bread might go stale ASAP when it's refrigerated, but freezing it is actually one of the best ways to extend its shelf life. Freezing your bread will prevent mold growth and stop staleness in its tracks.
The best thing you can do to truly prolong the life of your bread is to keep it in the freezer. Slicing it first (or cutting it into big chunks) allows you to remove portions as necessary so you don't run into the same problem of handling a whole loaf of bread. In this case, you can store your bread in plastic.
In general, most loaves will last up to a week at room temperature, and three to five days longer in the fridge—though keep in mind that refrigeration can make bread go stale. Bread that goes stale is still useful for breadcrumbs, croutons, and bread pudding.
Your dough will rise in the fridge and it can be a huge help as it makes bread making easy to fit into your day. When you put your dough in the fridge it slows the yeast activity down. It takes ten times longer for dough to rise in the fridge than it does at room temperature.
The main thing with eggs, is that you want them to remain at a constant temperature, otherwise they can become unsafe for consumption. Fluctuations in temperature can cause salmonella in eggs, so the best place to store eggs is the fridge. And in the main bit of the fridge, and not the door.
Information. Commercially baked breads and rolls can be stored at room temperature for 2 to 4 days or 7 to 14 days in the refrigerator. Bread products retain their quality when stored in the freezer for 3 months.
Bread in the refrigerator will keep longer without going stale or moldy. The downside is that the texture of the bread changes when it is refrigerated. I notice it quite a bit, but my wife doesn't seem to.
Wrapping bread in a brown paper bag will keep mold away. Many bakeries use a simple brown paper bag because it keeps the store-bought bread from molding quickly. Keep it closed and out of direct sunlight to keep mold from forming.
Stainless steel bread boxes are the most durable and often have a modern look. Wood offers a more traditional or rustic design. Some types, such as bamboo (a sustainable material) are eco-friendly.
Don't be tempted to put bread in the fridge, however, as the staling process speeds up at low temperatures. You can blame the decline of the breadbox on the advent of preservatives in bread, and the packaging of commercial bread in plastic bags.