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Storing

Appears in
Professional Baking
Professional Baking

By Wayne Gisslen

Published 2008

  • About
Breads to be served within 8 hours may be left on racks. For longer storage, wrap cooled breads in moistureproof bags to retard staling. Bread must be thoroughly cool before wrapping, or moisture will collect inside the bags.
Wrapping and freezing maintains quality for longer periods. Refrigeration, on the other hand, increases staling.
Hard-crusted breads should not be wrapped (unless frozen) because the crusts will soften and become leathery. Alternatively, use porous bags or wrapping material that protects the bread from contamination but allows moisture to escape.

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