Indeed, scientific evidence shows that refrigeration changes the structure of the starches in bread, causing them to crystallize, which makes the bread hard (aka stale). Crusty types of breads almost always benefit texturally from being stored at room temperature. You can really notice the deleterious effects when you refrigerate crusty breads Break or cut the bread into smaller pieces. Pulse in the food processor to achieve the desired level of coarseness. If making fresh breadcrumbs without the food processor, place the bread pieces into a freezer bag and freeze for about 2-3 hours or until ready to use. Grate the frozen bread slices on a grater. Step 1: Preheat the oven to 390 F (200 C). Step 2: Run the sourdough bread under some running water, or pour water over it until the crust is fully wet. (Try not to get the inside of the bread wet if any of it is exposed). Step 3: Cover the wet loaf with aluminium foil. When bread goes stale it is caused by a chemical reaction in which the food is slowly beginning to rot or go bad. Because bread has a high amount of starch in it, it can quickly crystallize in cooler temperatures such as in a refrigerator, cool porch or basement during a process called retrogradation. The reason why retrogradation increases Smell the bread: If the bread smells musty or sour, it may be stale. Fresh bread has a pleasant aroma that is hard to miss. Check the texture: Stale bread is usually hard and tough to chew. Wrap the loaf tightly in plastic wrap, then wrap it again in foil or freezer paper. Label with the date and freeze for up to six months. Tip: Slice your bread before you freeze it. That way, you won't have to thaw and refreeze the entire loaf every time you want a slice or two. - yes, sounds crazy, but it works.) The bread will be UN-stale for about 20 minutes (after which it will be just as bad as before, or maybe even worse). (Trying to retain moisture by sealing the bread even more tightly generally just results in mold. Most "additives" in storebought bread are really mold-killers. 5 days ago · 2. Avoid the refrigerator. While refrigeration might extend the shelf life of fruits or vegetables, the cool temperatures have the opposite effect on breads. Refrigeration accelerates bread staling, speeding up the recrystallization of amylopectin and amylose. Unless you need stale bread for French toast, it’s better to store your bread at 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 5yqm.

how to un stale bread