I bake my own bread for just the two of us. I cut it in half and put half in the freezer. It takes us 2-3 days to eat half a loaf, so when we get close to the end I take the second half out of the freezer. After watching your vid, I’d have to say there is no easy, safe way to preserve bread for an extended period except freezing.😊
As a kid in the 50s, we had a built-in breadbox in our kitchen cabinets. The cabinets were made of cedar wood and the breadbox had a metal liner with a sliding top that could be sealed completely or left open a crack or as much as you wanted to let air in. The breadbox drawer was near the floor where it was noticeably cooler and the temperature more stable than on the countertops. My mother routinely bought fresh bread at her favorire bakery every Monday, when they restocked with freshly baked bread. During the week, the bread was kept in the breadbox wrapped in the heavy brown paper bag it came in from the baker, tied shut with a metal twistee. We did not eat a lot of bread in our family. Toast for breakfast with soft boiled eggs. A sandwich on the weekends. Occassionally, my father, who liked German style seeded and whole grain breads, would have a slice with dinner. So we always had left over bread. Every Saturday, my mother had a morning ritual before we went out grocery shopping and to have lunch with Grandma. She would take whatever bread was left in the breadbox out, clean the breadbox and air it out. Then, with the help of us kids, we would cut the remaining bread into cubes. During this process, we were taught and practiced knife skills and my mother had us carefully inspect each cube of bread for mold. Usually, we didn't find any mold, except maybe if the weather had been especially hot and humid. If we happened to find even a speck of mold, all the bread from all the loaves in the breadbox was thrown out -- nit even our dogs were allowed to eat it. Although I usually kept a small piece of an especially moldy patch to examine under my microscope and shudder at the scary network of spores growing in the bread! If all the bread was good, my mother kept some aside to make, later that day, bread pudding for a Sunday morning breakfast treat. The rest she froze for later use as breadcrumbs and stuffings. If we didn't use the frozen cubes within a couple of weeks, they became bird and squirrel food. As a rule of thumb, we never kept bread in plastic wrap or a plastic bag, and never stored it in the refrigerator.
Have been baking sourdough bread since 2017. We keep it on the counter in a glass pedestal cake presenter with a clean cloth. We handle the bread with the cloth and do not touch the bread with our fingers. In doing so, even clean hands will speed up the mold process. Bread stays fresh and mold free for 10 days. I live in the north east.
I've just started making sourdough bread. I have two great starters but I cannot find a recipe and process that works for me. Would you share your recipe and process?
I started baking with freshly milled flour this year. It is time consuming to bake bread when you work full time. I bake a 2 week supply and store it in the freezer. Then we just pull out what we need. It is still so fresh and soft. I will share a tip, I live in a humid environment so I put a paper towel in the bag with my bread while it thaws and that keeps it from having soggy spots from the condensation.
@@tracyg4783 not just any paper towel will do. You should use food grade because of chemicals that are in regular paper towels. If you cannot get food grade paper towels you need to use coffee filters .
Thank you for your efforts. For just the two of us, whether I bake - and I do - or buy good natural bread - and I do, We have found that refrigeration is the best way to extend the life of our bread.
As a single person, I always keep my bread in the freezer and take out a slice or two as needed. I never keep bread in the fridge. Thanks for your research.
We bought a yard sale baker's rack, and it fit best right over the A/C vent in the kitchen. White bread stays good for a couple of weeks stored there. Doesn't work so well for darker breads so they get refrigerated. I was disappointed in the bread box you tested! It looked so promising. Thank you for trying all those methods!
When we buy bread in our household we always keep one half out to use in a bag with a tie on it but put the other half in the freezer in a freezer bag. Then when the first half is running out we take the other half out of the freezer to defrost (normally overnight)
Yes, freezing is definitely the best way to keep it fresh, and save money. I don't eat much bread so when I buy a loaf, I leave around 6 slices in the bag and then wrap the rest of the loaf in groups of 4 slices in individual packs wrapped in aluminium foil and freeze it. Can be left to thaw, or put straight into toaster.
First time seeing your video. Good information. I bake bread about once a week or ten days. I find the best method of preservation...of both the bread and my aging figure...is to freeze it. I slice it and package in 1/2 loaves, first in parchment paper, then a plastic bag. I can take a slice off without thawing, just gently wiggle a table knife between the slices and one will pop right off. If I think I'll want another on the same day, I will take a couple of slices out and wrap them in a kitchen towel or parchment so they don't dry out. 😃
I make freshly milled bread and have used the bee’s wax wraps and paper bags. Other than freezing slices, that bread box is what has been a huge game changer. I have fresh, soft bread for days sitting right on my counter.
Thank you for your research! It is very interesting. I once had a half loaf of store bought bread on my kitchen table from late June to October 1. I never saw any mold or dryness. Needless to say, I never bought that brand again. Thanks for the tip on cutting sandwich slices from the middle of the loaf. It makes sense.
Great experiment 😊 I have been experimenting with Tangzhong. It's where you take part of the liquid and part of the flour in the bread recipe and cook it in a saucepan until it's like a really thick gel type paste. Cool it and add it to the bread when you are making it. It is amazing on how much longer a loaf of homemade bread stays soft and fresh several days after baking.
I bake my own bread. I freeze whole loafs with a paper towel or parchment and freezer bag. I also keep in fridge last up to 10 days easy if bread does not get consumed first. No mold. I live in Missouri very humid.
This solved my problem for looking for the best bread storage. There simply is none. I don't care for bread that has been frozen or refrigerated. I do taste the difference in the bread. But honestly, bread does not last long in our home very long. Especially home-made bread.
@gerilynne1955 I don't like the taste of frozen or refrigerated bread either. And I can't use it up as fast as you do. The best way for me is croutons, breadcrumbs, or French toast. 😊
Im baking French bread every week now for good nutrition and less costly than store bread. Because we two couldn’t eat it all in 5-6 days, I make 2 loaves from one recipe and freeze one loaf. Enjoyed your experiment today!
I have found bread sealed with my food saver lasts for a long time in the freezer. So I take it out as I need it. I also cut my food saver plastic extra long. That combined with sealing with the least amount plastic to the outside edge. That way I reuse/reseal the bags. I only use about an inch for each use. I also press seal as soon as I see the bread start to compress.
Why would anyone keep bread for so long, especially in a freezer? Something that’s so cheap, or so easy to make yourself, that is eaten so regularly - does it really deserve that degree of freezer prep and space, I wonder?
Well, if one travels to remote places, you would find there isn't a grocery store within 20+ miles. I personally try to not eat bread. I only buy Lewis Keto buns for hiking/travel bunwiches. Therefore, I stock up when I can and when it is on sale.
In our house we put a paper towel in the bag under the loaf, seal it back up, put bagged loaf in another bread bag, then in the freezer. When a new loaf is thawed, we remove the extra bag and use a Debbie Meyer green box to store it in. Best method we found so far!💕👍
I was surprised by the results! I usually just put it in the fridge after a couple of days but I might give the freezer a try with store-bought sourdough. Thanks for taking the time to test it out for us.
I haven't bought bread since the pandemic. i put it in the fridge after a day or two and it's usually gone within a few days. Thank you for your video.
Mold on homeade bread with all natural ingredients is closely related to the properties of penicillin. My dad would eat the moldy bread. I think he may have been right because he rarely got colds or flus. I occasionally will eat it too on my bread. It's never made me sick and I rarely get colds or flus. Coincidence? Maybe, maybe not
Interesting results. I bake most of my own breads. My teenagers eat it all before it can get moldy. My usual approach is to keep one loaf at room temp in a plastic bread box and to freeze the other loaf(ves) for later in the week when we need more. We like enriched loaves because they’re soft, but I buy sourdough loaves from the farmers market. They come in paper bags like you had. I keep those in the bag they come in.
This was fascinating and yes like you I was surprised. I never would have thought the original bag would have been the best. I really wanted the bee wrap to work out.
I love your videos, thanks for sharing! Another way I found to soften tough bread, is to put a slice or two in the microwave with a cup of water on high for 20 seconds. Time varies depending on your microwave. My favorite thing to do with stale bread, is pulse broken pieces in food processor until size you want or cube for dressing!
I grew up with fresh baked bread from the bakery. Most often our sandwich bread was a darker rye bread. We had a spot for bread in our dark pantry cabinet, and cut from one end of the heel. The bread was set on the cut edge, to help it from drying out quickly. We regularly wiped the bread box with vinegar, as it helps prevents mildew spores. We used dry bread to make croutons, and used stale rolls when making meat loaf. Or turned the white bread into bread crumbs. We also never bought large quantities, it's common to go shopping daily for your grocery and especialy to the bakery for fresh rolls in the morning. I grew up in Germany, so a bit different from shopping in the US.
In Queensland Australia it is hot and humid. I bake white and sourdough bread, the best way I have found is to slice it next day after baking and freeze.
BTW, I just recently bought that same bread box. I put a loaf of Dave’s killer bread in it 4 days ago. That bread is pretty dry to begin with. After 2 days in the box, it got a lot softer, no mold and tasted a lot better!!
For stale bread I wrap it in a damp paper towel and zap it in the microwave for say 10 seconds. Voila! I’ve got good bread again. Think of it as a very light steaming. It’s not soggy. I learned this from the internet. 🤩
I have a pottery "bread crock" made by Bendigo Pottery in Australia. It works fantastically well. There's a small hole in the lid for some air flow, but it's the humidity inside that keeps the bread edible for ages..😊
I’m curious about this bread crock. But what shape are your bread loaves in order to use the crock? The crocks appear round and deep. Love the concept.
@@808OnMyMind They are pretty large - the bread somehow fits in there. Sometimes standing up, or a small fruit loaf goes in horizontally. They are very good though. At the moment I've got half a sourdough loaf and most of a fruit loaf in there.
@@alisonburgess345 I appreciate your replies. Do you wrap your bread loaves in something before they go in the crock or as they are unwrapped? Seriously considering purchasing a crock for myself. Last October I bought an Ankarsrum stand mixer and I make a lot of bread. Firstly because I love breads and secondly to justify the purchase. Thanks again for your time.
I cut up my baguette in coins and/or lengthwise...then freeze it in a ziplock. I can use it whenever I want, toast with butter or garlic spread,or use with appetizers.
I like the linen bread bags. Keeps my sourdough good for days depending on the temp and humidity of house. Otherwise I bake and freeze one loaf and the other loaf we eat.
I make GF bread and make a 750g square loaf, I use the bread box in the video. I pre slice it because we use it for sandwiches and toast, so it lasts just long enough to not mold. Once, we had some left till late day 4, and it started spotting. I'm going to try the bags.
When I bought a bread I change the bag to plastic free clear food bag and put it in the fridge. So before use it I give some spray water. I know if I want to avoid mold,my bread should be dry. Then if I want a soft bread just give some spray water on the dry bread. Very simple.
All of that bread looks so delicious! I can never eat an entire loaf of bread so I tried to buy half loaves or small baguettes. That helps somewhat with not having leftover bread go bad.
When we get to the end of the loaf, either the butts/ends or no one wants it anymore, if it’s not moldy, I put it in the freezer until I get enough to slice into cubes and fill the dehydrator. When dry, I either powder it or keep as is. Then, I place in a jar and vacuum seal it. They are either bread crumbs for cooking or croutons. I might spray or dip in butter and herbs for a particular seasoning. I’m trying not to throw away too much.
Vacuum packing with an oxygen absorber will make your bread last for months. Costco sells sourdough like this and it keeps at least 6 months on the shelf. You can vacuum pack hot dog buns in a Mason jar and it keeps for a long time and stays fresh. Haven’t experimented a lot with bread in jars but it does work.
@@angelg9863 I bought a small, handheld FoodSaver sealer on Amazon for about $29. You do have to get the attachment tho so it'll fit on the top of a jar. You can get one attachment for wide mouth jars and one for regular jars. I just love mine and use it all the time. I seal everything in jars, pasta, flour, cookies and crackers, rice and beans, anything that will go in a jar that's dry food. You can't seal anything with liquid or has moisture in it. JUST DRY FOOD!!! Anything else will mold! I ate some sour cream and onion potato chips the other day that I had in a jar for 2 years, they tasted as fresh as if I just opened the bag. When you're done you just put it on the charger and it'll be ready to go the next time you need it. Just make sure you use regular canning jars, not pickle jars, jam jars,etc., from the grocery. God bless you Jude, from Kentucky ✝️🐴🇺🇸⚒️🇺🇸
I bake my own sourdough bread every week & i slice it and put parchment in between each slice. Then i’d freeze the whole loaf or whatever leftover. I could simply grab a slice or 2 every morning to toast and have fresh tasting toast every day.
I make my own bread and have plastic bread bags I use when I give bread to others. I've been keeping my personal ones in the same bags. I let my bread completely cool first. I have been looking at the bread box you're demonstrating. Think I'll stick to the plastic bags. If my bread to stale, I cut my pieces, put them on a plate, spritz the inside of a plastic microwave cover before placing over the bread and plate. Heat for 20-30 secs and the bread is instantly freshened. Don't spritz the bread directly. Thanks for the video.
When buying an average 750g bread I would cut it in half and freeze one half, wrapped in paper bag plus freezer bag around. The bread I eat I store the same in the fridge. Works best for me in Germany even with high humidity.
I put my bread in the fridge after 2 or 3 days because it is to hot where I live. It lasts a long time no mold. It gets a little hard not much I don't know if you would call it stale or not but all you have to do is put it in the microwave for about 20 seconds and it is so soft and tastes fine.
I am honestly of the opinion that unless you can open and slice your bread in some kind of hermetically sealed chamber with sterile hands and surroundings, you will get mold eventually. It is everywhere! Some methods may slow it, but only freezing will stop it. Thanks again!
Thank you! I did an experiment with plain old hamburger buns this summer. I bought 2 exact same commercial bags of buns. With one, I opened it and pulled out 2 buns and resealed it. The other I kept shut, both stored on the same wire rack in my kitchen. 5 days later, the opened one had a nice blue sweater growing on the buns I just maybe grazed with my hand. Eat it or freeze it!
I buy a limited ingredient peasant bread after two days put the remainder in the refrigerator and so far stays a good while. A few seconds in toaster for a regular sandwich or toast it.
How to store bread to not get mold: put it in the freezer and it's fine for weeks. Also, you can slice and toast a loaf of bread in the oven and then keep it in paper bags. I enjoyed your testing competition. 😄
First of all, I want your bread slicer, what a fantastic bit of kit! second I want to know how to get “ Press and Seal “ as I fight my cling film wrap every time I use it!, more goes in the bin than round the food!! Third thanks for doing this, very informative. I’m in the UK, can I get the slicer and press and seal over here??😅 xx
@kencurtis2403 I totally agree! I also found that blue or green cling wrap or lunch bags also extended the life of the cheese. It took much loner for the mold to develop.
I experimented making bread with 100% rye flour and only using a very ripe kefir as the rising agent. It took a couple of days for the first rise but speeded up for the second. What amazed me was how long this bread stayed fresh and mould free, without refrigeration, in mild dry weather. In a plastic bag in the fridge it keeps forever.
I'm not sure where you live, but here in the South (US), homemade bread cannot be left out long at all. It would look like a science experiment after a few days! If you want to keep it, you should slice it and freeze it and take it out as needed. Frozen bread thaws nicely. I've never been able to keep a nice crust once it's cooled and wrapped. You're right about store-bought bread. It lasts much longer but they add preservatives.
Yeah you need a serrated edge but the problem I have found over time is that I would like to control the width of the slice. So I use an electric slicer I got on ebay. I believe it's a Cuisinart, anyway works great I can adjust the width of the slices cut up a whole loaf and put it in the freezer. Done. Tried the beeswax things got bored. I have an old vintage bread box that I attached to the wall of one of the cabinets in the kitchen. If we have a fresh loaf we slap it in there and just make sure and eat it fast. Otherwise goes into the freezer. Just as a sidebar my favorite is currently Japanese milk bread that I make in a Pullman loaf pan. Makes insanely great sandwich bread but again it goes straight in the freezer especially since milk is a great medium for mold
I make my own crusty round bread every week. I leave it out but covered with a large bowl for half a day. NOT air tight. Air tight is bad. Cut side down. Then it goes in a ziplock and in the fridge. Does not go dry. I use 30 grams of oil for a 2 lb loaf, so it's not a lean bread. When I want a slice, I cut it and heat it in a toaster oven. Will last a full week. For store bought white bread, it goes right in the fridge. No problem at all with drying. Can be used over a week. For store bought French or Italian bread, it stays on the table in the bag it came in and used within 2 days. Anything left goes to making breadcrumbs, croutons, or to the birds. Occasionally I'll do the water trick, but only for slightly stale bread. I don't soak it, just rub a wet hand over it, and into the toaster oven until warm or toasted, whatever you're looking for. Can also be wrapped in foil and put in oven. But not 20 minutes, that's too long.
Ah what happened to the rice trick and maybe try a double hack in poutting rice in the plastic one as I see a nice gap at the bottom (for even air circulation?) but it was the rice hack I wanted more info on as the freezer trick works well and sliced bread from the freezer only needs 2min on the counter to defrost before eating or toasting
I have the metal version of your bread box it works well for me. I don’t keep my homemade sourdough bread more than 4 1/2 days, By day 5 it smells a little funny and by 6 mold will appear. The big advantage I can wash it out and sterilize it with bleach before using it again.
When I have bread like the one you had, if it starts to get crusty but not moldy, I just put it in the microwave for a couple of seconds and it becomes soft again
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I bake my own bread for just the two of us. I cut it in half and put half in the freezer. It takes us 2-3 days to eat half a loaf, so when we get close to the end I take the second half out of the freezer. After watching your vid, I’d have to say there is no easy, safe way to preserve bread for an extended period except freezing.😊
I do the same.
My thoughts exactly
I'm confused why she didn't include freezing.
That's what I do, but I just freeze all of it. I just slice it before I freeze it.
I agree. Freezing works best!
As a kid in the 50s, we had a built-in breadbox in our kitchen cabinets. The cabinets were made of cedar wood and the breadbox had a metal liner with a sliding top that could be sealed completely or left open a crack or as much as you wanted to let air in. The breadbox drawer was near the floor where it was noticeably cooler and the temperature more stable than on the countertops. My mother routinely bought fresh bread at her favorire bakery every Monday, when they restocked with freshly baked bread. During the week, the bread was kept in the breadbox wrapped in the heavy brown paper bag it came in from the baker, tied shut with a metal twistee. We did not eat a lot of bread in our family. Toast for breakfast with soft boiled eggs. A sandwich on the weekends. Occassionally, my father, who liked German style seeded and whole grain breads, would have a slice with dinner. So we always had left over bread. Every Saturday, my mother had a morning ritual before we went out grocery shopping and to have lunch with Grandma. She would take whatever bread was left in the breadbox out, clean the breadbox and air it out. Then, with the help of us kids, we would cut the remaining bread into cubes. During this process, we were taught and practiced knife skills and my mother had us carefully inspect each cube of bread for mold. Usually, we didn't find any mold, except maybe if the weather had been especially hot and humid. If we happened to find even a speck of mold, all the bread from all the loaves in the breadbox was thrown out -- nit even our dogs were allowed to eat it. Although I usually kept a small piece of an especially moldy patch to examine under my microscope and shudder at the scary network of spores growing in the bread! If all the bread was good, my mother kept some aside to make, later that day, bread pudding for a Sunday morning breakfast treat. The rest she froze for later use as breadcrumbs and stuffings. If we didn't use the frozen cubes within a couple of weeks, they became bird and squirrel food. As a rule of thumb, we never kept bread in plastic wrap or a plastic bag, and never stored it in the refrigerator.
What a wonderful post to read!!! Oh nostalgia and what a clever Mom you had!
What did your mom do with the milk?
Have been baking sourdough bread since 2017. We keep it on the counter in a glass pedestal cake presenter with a clean cloth. We handle the bread with the cloth and do not touch the bread with our fingers. In doing so, even clean hands will speed up the mold process. Bread stays fresh and mold free for 10 days. I live in the north east.
Nord East of what?
@@MataH1northeast USA
I've just started making sourdough bread. I have two great starters but I cannot find a recipe and process that works for me. Would you share your recipe and process?
I, too, would love the recipe for your bread.
Croutons are an easy way to use up bread before it gets moldy.
Slice it and place them in freezer bags, makes great toast or defrost for a sandwich. Freezing saves so many foods, especially when you’re single
I started baking with freshly milled flour this year. It is time consuming to bake bread when you work full time. I bake a 2 week supply and store it in the freezer. Then we just pull out what we need. It is still so fresh and soft. I will share a tip, I live in a humid environment so I put a paper towel in the bag with my bread while it thaws and that keeps it from having soggy spots from the condensation.
@@tracyg4783 not just any paper towel will do. You should use food grade because of chemicals that are in regular paper towels. If you cannot get food grade paper towels you need to use coffee filters .
Good tip. Thanks!
@@florawillis1384I use cotton tea towels. I love them for so much.
Thank you for your efforts. For just the two of us, whether I bake - and I do - or buy good natural bread - and I do, We have found that refrigeration is the best way to extend the life of our bread.
As a single person, I always keep my bread in the freezer and take out a slice or two as needed. I never keep bread in the fridge. Thanks for your research.
We bought a yard sale baker's rack, and it fit best right over the A/C vent in the kitchen. White bread stays good for a couple of weeks stored there. Doesn't work so well for darker breads so they get refrigerated. I was disappointed in the bread box you tested! It looked so promising. Thank you for trying all those methods!
I was also disappointed in the bread box...
@@PrepperPotpourri 😕
Store bought bread had lots of added preservatives, so it will keep fresh much longer than homemade.
When we buy bread in our household we always keep one half out to use in a bag with a tie on it but put the other half in the freezer in a freezer bag. Then when the first half is running out we take the other half out of the freezer to defrost (normally overnight)
Good plan!
Yes, freezing is definitely the best way to keep it fresh, and save money. I don't eat much bread so when I buy a loaf, I leave around 6 slices in the bag and then wrap the rest of the loaf in groups of 4 slices in individual packs wrapped in aluminium foil and freeze it. Can be left to thaw, or put straight into toaster.
Can try to put kitchen paper into bag or container to absorb humidity,it also help when store veg
First time seeing your video. Good information. I bake bread about once a week or ten days. I find the best method of preservation...of both the bread and my aging figure...is to freeze it. I slice it and package in 1/2 loaves, first in parchment paper, then a plastic bag. I can take a slice off without thawing, just gently wiggle a table knife between the slices and one will pop right off. If I think I'll want another on the same day, I will take a couple of slices out and wrap them in a kitchen towel or parchment so they don't dry out. 😃
I make freshly milled bread and have used the bee’s wax wraps and paper bags. Other than freezing slices, that bread box is what has been a huge game changer. I have fresh, soft bread for days sitting right on my counter.
Thank you for your research! It is very interesting. I once had a half loaf of store bought bread on my kitchen table from late June to October 1. I never saw any mold or dryness. Needless to say, I never bought that brand again. Thanks for the tip on cutting sandwich slices from the middle of the loaf. It makes sense.
My favorite for dry bread is French toast! So good & has the protein from the egg!
In French it is called Perdue Pain or Lost Bread in English. When it becomes French toast it is lost no more!
Great experiment 😊
I have been experimenting with Tangzhong. It's where you take part of the liquid and part of the flour in the bread recipe and cook it in a saucepan until it's like a really thick gel type paste. Cool it and add it to the bread when you are making it. It is amazing on how much longer a loaf of homemade bread stays soft and fresh several days after baking.
Thanks for the info!
I bake my own bread. I freeze whole loafs with a paper towel or parchment and freezer bag. I also keep in fridge last up to 10 days easy if bread does not get consumed first. No mold. I live in Missouri very humid.
Good test. Thank you. Perhaps our loaves should be smaller, and we should all live in small villages with local bakers. Within walking distance....
I am SO THANKFUL you did this video, because I was just thinking about this the past two weeks.
This solved my problem for looking for the best bread storage. There simply is none. I don't care for bread that has been frozen or refrigerated. I do taste the difference in the bread. But honestly, bread does not last long in our home very long. Especially home-made bread.
@gerilynne1955
I don't like the taste of frozen or refrigerated bread either. And I can't use it up as fast as you do. The best way for me is croutons, breadcrumbs, or French toast. 😊
Im baking French bread every week now for good nutrition and less costly than store bread. Because we two couldn’t eat it all in 5-6 days, I make 2 loaves from one recipe and freeze one loaf.
Enjoyed your experiment today!
I have found bread sealed with my food saver lasts for a long time in the freezer. So I take it out as I need it. I also cut my food saver plastic extra long. That combined with sealing with the least amount plastic to the outside edge. That way I reuse/reseal the bags. I only use about an inch for each use. I also press seal as soon as I see the bread start to compress.
Great to know!
Good tip!
Why would anyone keep bread for so long, especially in a freezer? Something that’s so cheap, or so easy to make yourself, that is eaten so regularly - does it really deserve that degree of freezer prep and space, I wonder?
Well, if one travels to remote places, you would find there isn't a grocery store within 20+ miles. I personally try to not eat bread. I only buy Lewis Keto buns for hiking/travel bunwiches. Therefore, I stock up when I can and when it is on sale.
Could you freeze the bread or slices first then vaccum seal? Would that keep the bread from compressing during the sealing process?
In our house we put a paper towel in the bag under the loaf, seal it back up, put bagged loaf in another bread bag, then in the freezer. When a new loaf is thawed, we remove the extra bag and use a Debbie Meyer green box to store it in. Best method we found so far!💕👍
DEBBIE MEYERS GREEN BOX'S 4 BREAD STORAGE....I LUV EM AND CAN'T LIVE WITHOUT EM!!!!
I was surprised by the results! I usually just put it in the fridge after a couple of days but I might give the freezer a try with store-bought sourdough. Thanks for taking the time to test it out for us.
I was surprised too. I was hoping the bees wrap would be the winner and it turned out to be the worst for our high humidity area.
Excellent experiment. I avoid stale/moldy bread by making HALF-SIZED loaves that we finish within a few days.
I haven't bought bread since the pandemic. i put it in the fridge after a day or two and it's usually gone within a few days. Thank you for your video.
Mold on homeade bread with all natural ingredients is closely related to the properties of penicillin. My dad would eat the moldy bread. I think he may have been right because he rarely got colds or flus. I occasionally will eat it too on my bread. It's never made me sick and I rarely get colds or flus. Coincidence? Maybe, maybe not
Interesting results. I bake most of my own breads. My teenagers eat it all before it can get moldy. My usual approach is to keep one loaf at room temp in a plastic bread box and to freeze the other loaf(ves) for later in the week when we need more. We like enriched loaves because they’re soft, but I buy sourdough loaves from the farmers market. They come in paper bags like you had. I keep those in the bag they come in.
Love that bread knife!
It’s a Bread Bow; if you shop Amazon, you can find it there.
I LOVE your teaching videos!
Love that slicer!
You are very interesting to listen to. You explain things clearly.
I appreciate that!
This was fascinating and yes like you I was surprised. I never would have thought the original bag would have been the best. I really wanted the bee wrap to work out.
Me too
I love your videos, thanks for sharing! Another way I found to soften tough bread, is to put a slice or two in the microwave with a cup of water on high for 20 seconds. Time varies depending on your microwave. My favorite thing to do with stale bread, is pulse broken pieces in food processor until size you want or cube for dressing!
I grew up with fresh baked bread from the bakery. Most often our sandwich bread was a darker rye bread. We had a spot for bread in our dark pantry cabinet, and cut from one end of the heel. The bread was set on the cut edge, to help it from drying out quickly. We regularly wiped the bread box with vinegar, as it helps prevents mildew spores.
We used dry bread to make croutons, and used stale rolls when making meat loaf. Or turned the white bread into bread crumbs.
We also never bought large quantities, it's common to go shopping daily for your grocery and especialy to the bakery for fresh rolls in the morning. I grew up in Germany, so a bit different from shopping in the US.
I like the idea of the vinegar wipe
In Queensland Australia it is hot and humid. I bake white and sourdough bread, the best way I have found is to slice it next day after baking and freeze.
Linen bag . In bread box is what i do for my homemade bread.
Linen is naturally anti microbial.
I just got that bread box for Christmas ❤ And I do make my own bread ❤
I love that bread knife!!
BTW, I just recently bought that same bread box. I put a loaf of Dave’s killer bread in it 4 days ago. That bread is pretty dry to begin with. After 2 days in the box, it got a lot softer, no mold and tasted a lot better!!
For stale bread I wrap it in a damp paper towel and zap it in the microwave for say 10 seconds. Voila! I’ve got good bread again. Think of it as a very light steaming. It’s not soggy. I learned this from the internet. 🤩
Great tip!
Love your bread cutter. Wish I had one.
Love from South Africa 🇿🇦
Love right back from Michigan
Very interesting test and vessels used.
I have a pottery "bread crock" made by Bendigo Pottery in Australia. It works fantastically well. There's a small hole in the lid for some air flow, but it's the humidity inside that keeps the bread edible for ages..😊
I’m curious about this bread crock. But what shape are your bread loaves in order to use the crock? The crocks appear round and deep. Love the concept.
@@808OnMyMind They are pretty large - the bread somehow fits in there. Sometimes standing up, or a small fruit loaf goes in horizontally. They are very good though. At the moment I've got half a sourdough loaf and most of a fruit loaf in there.
@@alisonburgess345 I appreciate your replies. Do you wrap your bread loaves in something before they go in the crock or as they are unwrapped? Seriously considering purchasing a crock for myself. Last October I bought an Ankarsrum stand mixer and I make a lot of bread. Firstly because I love breads and secondly to justify the purchase. Thanks again for your time.
Love Bendigo Pottery....especially the mugs! Use them every day.
@@808OnMyMind No probs 8080! Nope, I just put them straight in. The cut face stays nice and moist. Good luck with your baking!
I cut up my baguette in coins and/or lengthwise...then freeze it in a ziplock. I can use it whenever I want, toast with butter or garlic spread,or use with appetizers.
I like the linen bread bags. Keeps my sourdough good for days depending on the temp and humidity of house. Otherwise I bake and freeze one loaf and the other loaf we eat.
I am like you my bread goes moldy to soon . I like your suggestion on wrapping slices and freezing them .❤😊
Great video , thank you!!!
What a great video, thanks.
love your content and conversation
So helpful thank you!
Foodsaver vacuum sealer also works good, I have the vintage canisters from Foodsaver, works very well.
I have a vintage bread box that I use. And it seems to work out fine. I also keep on locking the freezer.
Thanks for this hard work!
Fascinating video, I'll be back for more!
Thank you for the video. The bread box works GREAT for herbs, fruit, and vegs!
Good to know!
I divided my slices out and vacuum seal them. Wrap in foil, when i want some, warm it up, the bread is ĝreat after that.😊
I make GF bread and make a 750g square loaf, I use the bread box in the video. I pre slice it because we use it for sandwiches and toast, so it lasts just long enough to not mold. Once, we had some left till late day 4, and it started spotting. I'm going to try the bags.
Great experiment.👍🏼
Please use the vacuum sealer. 💖💖
So much plastic unless you use jars with vacuum sealer
Hi, enjoyed your informative video, but wondering have you ever thought of freezing the bread until you need a slice or two? Thank you.
Yes I have
When I bought a bread I change the bag to plastic free clear food bag and put it in the fridge. So before use it I give some spray water. I know if I want to avoid mold,my bread should be dry. Then if I want a soft bread just give some spray water on the dry bread. Very simple.
Great tip!
What is the rice one covered with please
Press and seal wrap
All of that bread looks so delicious! I can never eat an entire loaf of bread so I tried to buy half loaves or small baguettes. That helps somewhat with not having leftover bread go bad.
Interesting test!
So hard to keep bread from mold in the summer humidity. I like fresh bread, but luckily your right, staler bread from fridge is good for toast.
When we get to the end of the loaf, either the butts/ends or no one wants it anymore, if it’s not moldy, I put it in the freezer until I get enough to slice into cubes and fill the dehydrator.
When dry, I either powder it or keep as is. Then, I place in a jar and vacuum seal it. They are either bread crumbs for cooking or croutons. I might spray or dip in butter and herbs for a particular seasoning.
I’m trying not to throw away too much.
I have found that the best way to keep your bread from molding……. Is to eat it!!!
You have my favorite reply!
😂
In Florida best place for bread is in the freezer. Anywhere else it gets stale or on the counter moldy very soon.
Valve on top of bread storer looks like it is for vacuum sealing. Might be worth trying.
Vacuum packing with an oxygen absorber will make your bread last for months. Costco sells sourdough like this and it keeps at least 6 months on the shelf. You can vacuum pack hot dog buns in a Mason jar and it keeps for a long time and stays fresh. Haven’t experimented a lot with bread in jars but it does work.
What brand do you use and recommend? I want to look into this more. Thanks
@@angelg9863
I bought a small, handheld FoodSaver sealer on Amazon for about $29.
You do have to get the attachment tho so it'll fit on the top of a jar. You can get one attachment for wide mouth jars and one for regular jars.
I just love mine and use it all the time.
I seal everything in jars, pasta, flour, cookies and crackers, rice and beans, anything that will go in a jar that's dry food. You can't seal anything with liquid or has moisture in it.
JUST DRY FOOD!!! Anything else will mold!
I ate some sour cream and onion potato chips the other day that I had in a jar for 2 years, they tasted as fresh as if I just opened the bag.
When you're done you just put it on the charger and it'll be ready to go the next time you need it. Just make sure you use regular canning jars, not pickle jars, jam jars,etc., from the grocery.
God bless you
Jude, from Kentucky
✝️🐴🇺🇸⚒️🇺🇸
A great idea. 😊
😮
@@angelg9863 oxygen absorber? I use oxyfree brand.
Very informative. Thank you
I bake my own sourdough bread every week & i slice it and put parchment in between each slice. Then i’d freeze the whole loaf or whatever leftover. I could simply grab a slice or 2 every morning to toast and have fresh tasting toast every day.
I make my own bread and have plastic bread bags I use when I give bread to others. I've been keeping my personal ones in the same bags. I let my bread completely cool first. I have been looking at the bread box you're demonstrating. Think I'll stick to the plastic bags. If my bread to stale, I cut my pieces, put them on a plate, spritz the inside of a plastic microwave cover before placing over the bread and plate. Heat for 20-30 secs and the bread is instantly freshened. Don't spritz the bread directly. Thanks for the video.
Interesting bread knife, I prefer an ordinary type though. No possibility that the slice gets stuck. 🍞
When buying an average 750g bread I would cut it in half and freeze one half, wrapped in paper bag plus freezer bag around. The bread I eat I store the same in the fridge. Works best for me in Germany even with high humidity.
Thanks
I put my bread in the fridge after 2 or 3 days because it is to hot where I live. It lasts a long time no mold. It gets a little hard not much I don't know if you would call it stale or not but all you have to do is put it in the microwave for about 20 seconds and it is so soft and tastes fine.
I am honestly of the opinion that unless you can open and slice your bread in some kind of hermetically sealed chamber with sterile hands and surroundings, you will get mold eventually. It is everywhere! Some methods may slow it, but only freezing will stop it. Thanks again!
Thank you! I did an experiment with plain old hamburger buns this summer. I bought 2 exact same commercial bags of buns. With one, I opened it and pulled out 2 buns and resealed it. The other I kept shut, both stored on the same wire rack in my kitchen. 5 days later, the opened one had a nice blue sweater growing on the buns I just maybe grazed with my hand. Eat it or freeze it!
In my opinion, the paper bag absorbs the moisture that evaporates out from the inside. This constant dehydration process keeps mold from growing😅
I have both the box and the beeswax wrapper. Both equally good for my homemade bread. But we eat ours in about 4 days.
My gosh! What sort of knife are you slicing the bread with?
See the link in the video description
I buy a limited ingredient peasant bread after two days put the remainder in the refrigerator and so far stays a good while. A few seconds in toaster for a regular sandwich or toast it.
How to store bread to not get mold: put it in the freezer and it's fine for weeks. Also, you can slice and toast a loaf of bread in the oven and then keep it in paper bags. I enjoyed your testing competition. 😄
First of all, I want your bread slicer, what a fantastic bit of kit! second I want to know how to get “ Press and Seal “ as I fight my cling film wrap every time I use it!, more goes in the bin than round the food!! Third thanks for doing this, very informative. I’m in the UK, can I get the slicer and press and seal over here??😅 xx
I don't know. Search for a Bow Bread slicer on your Amazon. Yes, I love Press and Seal too. Not sure if it is available overseas.
I do not touch the bread with my hand. Hands spread mold. I use paper towels or the zip lock bag to hold the bread when I cut it.
I avoid touching cheese with bare hands also. Much less mold.
@kencurtis2403 I totally agree! I also found that blue or green cling wrap or lunch bags also extended the life of the cheese. It took much loner for the mold to develop.
I experimented making bread with 100% rye flour and only using a very ripe kefir as the rising agent. It took a couple of days for the first rise but speeded up for the second. What amazed me was how long this bread stayed fresh and mould free, without refrigeration, in mild dry weather. In a plastic bag in the fridge it keeps forever.
Great tip!
I have heard linen bread bags are good. Have you tried those?
No, but I have wrapped in linen towels without any better success.
Great info! Thanks
I love your channel. What did you cover the Pyrex and rice bread with, I missed it I’ve never seen that. Did you say prep and seal?
Press n seal.
Effective but as it dispenses in sheets, it’s wasteful.
@@truepeacenikGlad brand makes press and seal in rolls.
I just throw it in the refrigerator, to warm up I steam them & BAM good as new!
I'm not sure where you live, but here in the South (US), homemade bread cannot be left out long at all. It would look like a science experiment after a few days! If you want to keep it, you should slice it and freeze it and take it out as needed. Frozen bread thaws nicely. I've never been able to keep a nice crust once it's cooled and wrapped. You're right about store-bought bread. It lasts much longer but they add preservatives.
I live in Michigan
Great video! Thank you! 🍞 🥖 🥯
I use that breadbox but in the fridge. I pre-slice the bread, and this way it lasts longer enough for me to finish the loaf (about 3 weeks).
Yeah you need a serrated edge but the problem I have found over time is that I would like to control the width of the slice. So I use an electric slicer I got on ebay. I believe it's a Cuisinart, anyway works great I can adjust the width of the slices cut up a whole loaf and put it in the freezer. Done. Tried the beeswax things got bored. I have an old vintage bread box that I attached to the wall of one of the cabinets in the kitchen. If we have a fresh loaf we slap it in there and just make sure and eat it fast. Otherwise goes into the freezer. Just as a sidebar my favorite is currently Japanese milk bread that I make in a Pullman loaf pan. Makes insanely great sandwich bread but again it goes straight in the freezer especially since milk is a great medium for mold
I have never eaten Japanese milk bread. It sounds interesting.
I make my own crusty round bread every week. I leave it out but covered with a large bowl for half a day. NOT air tight. Air tight is bad. Cut side down. Then it goes in a ziplock and in the fridge. Does not go dry. I use 30 grams of oil for a 2 lb loaf, so it's not a lean bread. When I want a slice, I cut it and heat it in a toaster oven. Will last a full week.
For store bought white bread, it goes right in the fridge. No problem at all with drying. Can be used over a week. For store bought French or Italian bread, it stays on the table in the bag it came in and used within 2 days. Anything left goes to making breadcrumbs, croutons, or to the birds. Occasionally I'll do the water trick, but only for slightly stale bread. I don't soak it, just rub a wet hand over it, and into the toaster oven until warm or toasted, whatever you're looking for. Can also be wrapped in foil and put in oven. But not 20 minutes, that's too long.
Good tips
Ah what happened to the rice trick and maybe try a double hack in poutting rice in the plastic one as I see a nice gap at the bottom (for even air circulation?) but it was the rice hack I wanted more info on as the freezer trick works well and sliced bread from the freezer only needs 2min on the counter to defrost before eating or toasting
I store in the freezer and take slices and microwave as and when necessary
I have the metal version of your bread box it works well for me. I don’t keep my homemade sourdough bread more than 4 1/2 days, By day 5 it smells a little funny and by 6 mold will appear. The big advantage I can wash it out and sterilize it with bleach before using it again.
I wrap mine in parchment and put it in a plastic bag. Bread lasts 4-5 days. We barely have it that long anyway!
When I have bread like the one you had, if it starts to get crusty but not moldy, I just put it in the microwave for a couple of seconds and it becomes soft again
Good tip!
Ma'am could tell me what kind of bread knife that you are using I've never seen one of them