The best way to store your bread
Ideally, we stock up on artisanal croissants and loaves at the bakery for the whole week. But how do you store these delicacies without them becoming rock-hard? Baker Fred Tiggelman of Hartog’s Volkoren offers advice.
Freezing
If you want to keep rolls for longer than a day, it is a good idea to freeze them. ”If you bring the rolls home warm and have some left over that you want to eat later, let them cool down first. Put the rolls in the freezer in a plastic bag. There is no preventing bread from drying out, even in the freezer. This starts with the crust and then moves towards the center. I would keep the bread in the freezer for a maximum of one week to keep it as tasty as possible.”
Paper or plastic?
Not in the freezer, but still want to keep it for a long time? Store the bread in paper. ”The difference between storing your warm bread in plastic or paper is in the taste. If you store bread in plastic, it stays moist for longer and the crust becomes softer; this can happen within just a few hours. We recommend storing bread in paper, so the flavor remains authentic and the crust does not change as quickly. A large loaf dries out less quickly than a smaller roll. A croissant is not too bad either; its crust will become flaky.”
French toast
Has your bread nevertheless become a dry bite? Then don’t throw it away, but make something new out of it. ”Most people throw bread away very quickly, but you can also make something completely different with dry bread. Think of French toast, crackers, bread porridge or rusks, for example. A little like they used to do in the old days.”
Read also:
- These ingredients will make you a better baker
- I asked (Michelin-starred) chefs about their favorite roll
- Bake bread like a pro
