Do you put bread in the fridge?

miamistu

I've just moved in with a couple of friends, one of which stores bread rolls in the fridge.

I've never done this before and it seems to take up a lot of space. I've always just kept bread in a bread bin.

What do other people do :question:

lee8040

we keep bread in the fridge and freezer

snails's_pace

yes,i keep bread in the fridge. I find ,especially in hot weather,it sweats in the packaging

jonny2510

someone told me it goes stale quicker in the fridge.

1 vote for the bread bin here!

MRSMCAWBER

Hi there

i always believed that puttin bread in the fridge would make it go mouldy, so i have never done it, but i have just been flicking through a household tip book and that says " wrap bread in foil, and place in the fridge on a low shelf and it should keep for 3 weeks".. would like to know if anyone has tried that !!!!

Stephen_Leak

Living on my own and only using 4 slices a day for my sandwiches, I keep it in the freezer.

elly2

I freeze bread but when it is defrosted it goes in the bread bin

snails's_pace

Stephen_Leak wrote: »

Living on my own and only using 4 slices a day for my sandwiches, I keep it in the freezer.

would you like me to serenade you with my violin? :D:p

Swan_2

jonny2510 wrote: »

someone told me it goes stale quicker in the fridge.

1 vote for the bread bin here!

that's what I've been led to believe too

another bread bin vote

celyn90

I don't have space in the fridge, so it lives in the breadmaker (or the microwave). Sometimes I forget where I've put it though.

OH puts it in the fridge.

adouglasmhor

Bread goes stale in the fridge faster, I freeze bread and then it goes in the bread bin.

From this site http://www.cooksillustrated.com/foodscience.asp?foodscienceid=198&bdc=2376&enotes=yes
While a couple of the bread keepers did a good job at minimizing moisture loss, within just three days all of the artisinal loaves were shrunken, discolored, and firm - in other words, they staled. The bread stored in the refrigerator fared even worse, hardening within a day or so. Why? According to food scientists, the major reason that bread stales is not moisture loss, but rather a process called retrogradation, in which the starch molecules in the bread crystallize. Retrogradation occurs about six times faster at refrigerator temperatures (36 - 40 degrees) than at room temperature, thereby making the refrigerator the worst choice for bread storage. However, the retrogradation process does slow down significantly when bread is stored below freezing temperatures.