Breaduction
How do I store Bread?
Our breads do not contain chemical preservatives, to maximize the freshness of the bread, here are our recommendations:
- Store bread at room temperature.
- After cutting the bread and still using it, place the loaf on a cutting board the cut side facing down on the surface.
- After finishing using the bread, place it inside a closed paper bag or a breadbox
- The crust will stay firm and the interior will stay remain soft using this technique.
- After 1-2 days, you may transfer the bread to a sealed plastic bag to keep the freshness.
How long can bread to be stored?
- Wheat and wheat/rye blended bread can generally be stored for 3-4 days.
- Rye bread can generally be stored for 5-7 days.
- Rye/dark breads store better than wheat/light breads
- Bread stays longer fresh in spring/fall/winter than summer
How do I freeze bread?
- Freezing allows you to extend the life of your bread. Customers buy a loaf and freeze half of it right away. This is especially useful if you do not plan to eat all bread within 1-2 days.
- Ensure the bread is completely cool.
- Use well-sealed plastic bags. Heavy freezer bags work best.
- Never freeze bread sliced (half or whole only), it will have an impact on the taste after thawing.
How do I thaw bread?
- Thaw frozen bread inside the sealed plastic bag at room temperature to avoid moisture loss.
- Thawing takes approximately 1-2 hours, depending on the type of bread
- Thawed bread should not be re-frozen.
- Microwaving is not recommended for thawing bread.
How do I refresh or reheat bread?
- Sprinkle or mist the bread with a little water
- Place the bread in a pre-heated oven at approximately 170-190 Degrees Celsius.
- Heat the bread for 5-7 minutes or until crusty
- Microwaving is not recommended for refreshing/reheating bread
Recommendations:
Sliced bread dries out much faster than whole loaves.
Only slice as much bread as you plan to serve within a short time frame.
Investing in a good bread knife is no waste of money, especialle for slicing rye breads.
