The enemy of bread is staling. Here are some tips to help with your crust conundrums...

5 tips for keeping your bread fresh from the Hobbs House Bakery:

  1. Buy or make only what you need.
  2. Slice your loaf and freeze what you won’t eat in the next few days, toast from frozen.
  3. Keep bread cool and dry, not in the fridge or by a hot window where it can sweat or get damp.
  4. Using paper, cloth bread bags or a bread bin.
  5. A slightly dry loaf can be refreshed by heating it through for 5 minutes in a hot oven with a spritz of water to enliven the crust. Hobbs House Bakery sell a water sprayer as a part of their small bread making kit.

5 tips for homemade bread from the Real Bread Campaign
  1. The wetter the better - The higher the water content of the dough, the longer it will take for the bread to dry out.
  2. A little oilIn small quantities, fat (or oil) stops the water that is attached to bread's starch molecules from ‘getting away.’ 
  3. Bake sourdough - Long slow fermentation using a sourdough culture not only produces fantastic flavour, but also one that stales more slowly and inhibits the growth of mould.
  4. Don’t slice until cool - Tempting though bread fresh from the oven is, it’s best if left to cool before slicing. If cut when still warm, bread will lose much more moisture as steam than if left intact. 
  5. Keep wrapped - Once completely cool, put the loaf in a container or bag that will reduce evaporation. NB – if you don’t wait until it’s completely cool condensation can form. This can encourage another enemy of an aging loaf – mould.

Dry or stale bread? Fear not, give it a new life in a new form:

Check out our recipes that make good use of Stale bread. Bread can also be blitzed in a food processer to make bread crumbs, freeze until needed. 

Tips to share? Or want to see just want good bread can be? Further Bread Resources here.

Thanks to Tom Herbert (Hobbs House Bakery) and Chris Young (Real Bread Campaign) for sharing your top tips.
Feature Image:
 Kamyar Adl