Sliced Bread - How long do you keep it for?

[whitecrook]

I freeze our bread on the day of purchase and take it out slice by slice as and when we need it. It stays lovely and fresh that way and lasts for ages

This is a good method.. Also, If you make your piece up with frozen bread in the morn, by lunch time it's nice and soft.

 

[Ahleckz]

My bread usually lasts 5 - 7 days. Sometimes more. I just fold over the bag and it seems to do the job nicely.

Chilling the bread, either in the fridge or freezer is a good idea to prolong the life of it but it sacrifices the taste and texture. Damp, cold bread is horrible! Mine stays on the counter.

 

[randomshenans]

My bread usually lasts 5 - 7 days. Sometimes more. I just fold over the bag and it seems to do the job nicely.

Chilling the bread, either in the fridge or freezer is a good idea to prolong the life of it but it sacrifices the taste and texture. Damp, cold bread is horrible! Mine stays on the counter.

Freezing, yes but not the fridge.

See:

According to food scientists, the major reason that bread stales is not moisture loss, but rather a process called retrogradation, in which the starch molecules in the bread crystallize. Retrogradation occurs about six times faster at refrigerator temperatures (36 - 40 degrees) than at room temperature, thereby making the refrigerator the worst choice for bread storage. However, the retrogradation process does slow down significantly when bread is stored below freezing temperatures. The water molecules in the bread freeze, which immobilizes the starch molecules and prevents them from forming crystalline structures.

Because retrogradation is accelerated by cold temperatures, it’s logical that it would be reversed by heat. Anyone who has ever softened stale bread in an oven or microwave has witnessed retrogradation reversal. Ovens don’t add moisture, but when stale bread (bread with crystallized starch) is heated to temperatures above 140 degrees, the crystals break down, softening the bread, (140 degrees is the gelation temperature of wheat starch—that is, the temperature at which the molecules form a gel).

 

[Efour]

If it lasts long enough in my household, ill keep eating it it until its got green dots on it, then its bird food.

 

[Ahleckz]

Freezing, yes but not the fridge.

See:

According to food scientists, the major reason that bread stales is not moisture loss, but rather a process called retrogradation, in which the starch molecules in the bread crystallize. Retrogradation occurs about six times faster at refrigerator temperatures (36 - 40 degrees) than at room temperature, thereby making the refrigerator the worst choice for bread storage. However, the retrogradation process does slow down significantly when bread is stored below freezing temperatures. The water molecules in the bread freeze, which immobilizes the starch molecules and prevents them from forming crystalline structures.

Because retrogradation is accelerated by cold temperatures, it’s logical that it would be reversed by heat. Anyone who has ever softened stale bread in an oven or microwave has witnessed retrogradation reversal. Ovens don’t add moisture, but when stale bread (bread with crystallized starch) is heated to temperatures above 140 degrees, the crystals break down, softening the bread, (140 degrees is the gelation temperature of wheat starch—that is, the temperature at which the molecules form a gel).

What I meant by prolonging the life of was in reference to mould development rather than staleness. I'd eat stale bread (I'd toast it) but I wouldn't eat very mouldy bread. I would, and do, cut small bits of mould off though on occasion.

 

[Freefaller]

I seldom buy bread since it's an appalling product to eat (from the mass produced version), though if it's freshly made with decent ingredients then I don't mind as much . However, from what I've noticed, is that with the amount of preservatives they put in it it lasts a good 5 days staying fresh, certainly if you seal it up again after taking a slice out.

 

[boxman2000]

I find 5 days on average, maybe a week if I keep it for toast or making breadcrumbs. I only buy Hovis as I find it lasts longer.

If I see a spot of mold I just dump the loaf.

I can't be doing with keeping it in the fridge either - my mother-in-law does this and really annoys me as I end up with soggy sandwiches.

 

[ash_scotland88]

All my bread gets toasted so till I goes mouldy or smells. I've had a couple of loafs recently that smelt almost like white spirit!

Sandwiches tends to be on fresh bread, baguettes, ciabatta type things.

 

[Semple]

Generally the more expensive brands (£1+ a loaf) last around a week. I've bought the real cheap tesco's basic (think around 45p) and they'll barely last 2 days.

 

[citizenx13]

Till the mould grows too deep to pick put and toast I guess, but in my house well does not even get close to that

 

[Razor-BladE]

When it's in the fridge I only use it for toasting. Usually I've eaten it within 4 days though.

 

[Threepwood]

Air tight container in the fridge and it will last 2 weeks min.

 

[Gazza123]

Im a student. If it hasn't crawled in the bin then it can be eaten "fresh" or toasted!

 

[Putty]

You are the only person in the world who does that.

When I used to buy bread that's what I used to do.

 

[Van Hellseek]

When I used to buy bread that's what I used to do.

The twisting part I can understand, but surely it's easier to tuck the excess bag under the loaf and let gravity do the work, rather than actually bothering to re-attach the yellow date label thingy?

 

[Putty]

The twisting part I can understand, but surely it's easier to tuck the excess bag under the loaf and let gravity do the work, rather than actually bothering to re-attach the yellow date label thingy?

It was quite a long time ago - I've forgotten what brand it was but they had a plastic clip with the best before date on rather than that sticky tape nonsense.