Whether it’s made of whole grains or refined wheat, bread is a staple food that you can eat as a meal, snack, or even as a dessert. It all depends on how it was prepared and what you pair it with. Unfortunately, bread has a rather short shelf life. Fresh breads from the bakery only last 2 to 3 days whereas packaged bread sold in groceries can go as far as 7 days.
You may think that sticking bread into the fridge would make it last longer, but that’s not the case. In fact, storing bread in the refrigerator makes them go stale six times faster than keeping them in room temperature.
Why it’s a bad idea: The moment that bread finishes baking, it starts to deteriorate, albeit slowly. Comprised mostly of starch, it will naturally lose its moisture and softness through air exposure. The cold temperature of refrigeration may prevent bacteria from growing an army on your bread slice, but this also speeds up the process of dehydration, leaves it hard and chewy, and causes it to grow stale. Moreover, the humid environment in the fridge encourages the growth of molds on bread.
Proper storage: Bread is best stored in a breadbox. It has holes which promote air circulation and allow bread to retain its moisture. Remember not to store too many pieces in a single breadbox. A cramped space is conducive for humidity and moldy growths.