Sourdough Bread - © 2024 - theperfectloaf.com

One More Time: Why You Should NOT Refrigerate Bread

We’ve gone over this point before, under a couple of other headings, as a subordinate point to ‘baking’ and ‘yeasting’ topics. But folks keep asking me about it so… I’ll be glad to explain why you shouldn’t refrigerate breads. Complete with the chemistry!

Premium Sliced White Bread - © D'Italiano

The underlying issue…

I think it’s safe to say we’ve all fallen into the trap at least once. Thinking, “That’s really good bread! I should put it in the fridge to keep it fresh!” And then, the next morning, found it stiff and ‘dry’ and – in short – a mere shadow of it’s former, glorious ‘bready’ self.

The reasons are obscure, cloaked in the mysteries of protein reactions and ‘starch retrogradation’. Fortunately, the solutions available are much simpler to understand and implement.

How it happens…

“Keeping bread in the fridge is a secure method that can decelerate the aging process,” explained nutritionist Lorene Sauro, in conversation with Food & Wine. “Yet, because of a phenomenon called starch retrogradation, this practice can alter the bread’s texture, leading to dryness and crumbliness.”

According to tribunereport51.com, “studies have shown refrigerating bread alters the starch struct-ure, leading to crystallization that can result in a firmer texture without posing any health risks.”

Can you reverse ‘retrogradation’?

The answer is a qualified ‘yes…’ If the bread in question isn’t completely ‘dried out and hard’, you can try to reconstitute the starch by applying a little heat. A few seconds in the microwave, in a sealed bread bag should do it. (Do not try this with frozen bread!)

Any moisture in the bread will be vapourized, and the pressure caused by the seal will force it back into the bread, rather than letting it escape, altogether. And the starch should absorb it, as the heat will help reverse the crystalization reaction.

A better way?

Believe it or not, the best way to store fresh bread – if you’re going to use it up within a day or two – is to employ an old-fashioned bread box.

But in any case, it’s still important to seal the bread back up, ASAP, in the bag it came in, every time you take out a slice or two. The key is to keep the moisture in, in the first place, and not reduce the temperature to the point where starch crystalization takes place.

Consider freezing…

The hands-down best way to keep bread fresh is to freeze it. Even for short periods of just a few days. The problem with that is, you can’t just reach in and grad a few slices when you need them keeping the rest of the loaf frozen. And using a table knife or other instrument to pry slices apart may simply break them into unusable pieces.

And you don’t want to keep thawing and freezing the loaf. The end of it will turn out in worse shape than if you’d just stuck it in the fridge in the first place. Split up the loaf before freezing into 2- or 4-slice servings and freeze them individually? Maybe, but that’s a fussy hassle…

My take

My practice has been to freeze bread in full loaves only, tightly wrapped in two layers of bread bags I’ve saved from previous loaves. Take out and thaw a new loaf when you need one. Allow to thaw completely on the kitchen counter in the sealed double-bag before opening, to retain/maintain the proper moisture level.

Tip: Never place bread in the freezer under any other foods. The loaf will get crushed for sure before it can freeze hard enough to withstand any weight on top of it. And it won’t recover it’ original profile or light, fluffy texture after thawing.

Now get out there and take advantage of sales on your fave breads. Just make sure, before heading to the store, that you have the requisite space in the freezer to accommodate your ‘surplus’ purchases…

~ Maggie J.