How to store bread and pastries correctly

To keep your bread fresh for longer, buy it uncut, in a solid loaf. It should preferably be stored at room temperature in a well aired bread bin. The maximum time for which wholemeal bread and rye bread can be kept is nine days; white bread will last for three days. You can also leave bread in the packaging supplied by the bakery, or keep it in a linen bag; but in no circumstances should it be placed in a plastic bag (as this may cause mould to form) or in the refrigerator (where it will dry out more quickly and lose its taste).

Bread may also be frozen. In the freezer, an uncut loaf will keep for up to six months and a sliced loaf for up to three months. So don’t hesitate to place your left-over bread in the freezer rather than throwing it away in the bin.

As soon as you notice any mould forming on your bread, you must throw it away in its entirety. It is not enough simply to remove the mouldy part, because the mould spores, which are invisible to the naked eye, spread directly throughout the bread.

Bread that has become dry can always be used for cooking, e.g. for preparing breadcrumbs or croutons, a gratin or eggy bread.

Cakes should be kept under cover, at room temperature. Cakes and tarts containing whipped cream, ordinary cream or fruit must be kept in a Tupperware container in the refrigerator, and should be eaten within two days. Biscuits should be kept in an airtight metal tin in a cool place, not in the refrigerator.


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