When we talk about basics at lunchtime, the first thing that comes to mind is bread to accompany the different dishes. Although there is a false belief that bread makes you fat, the reality is very different since it provides many of the nutrients that the body needs. As it happens with certain foods we should not abuse bread, but in a normal dose it is an important and basic source of carbohydrates, proteins and fiber.
There are a large number of types of bread, but the same thing happens with almost all of them: we are sad to be aware that, at most, in a couple of days (and no more) we must consume it or else we will have to throw it away because it is hard. The same will not happen in other cases, such as roasting or mold, since they will last longer if we store it in favorable conditions.
To help you in the task of keeping this great ally in the kitchen in the best possible way, we have compiled some tips and tricks that you should know to keep bread without it getting hard depending on the type and ingredients it contains. In this way, you will be able to extend its life and enjoy its flavor and all that it can provide you for a little longer. Attention
The conservation of each type of bread that exists
The evolution in the kitchen has led us to discover different ways of making and tasting bread. There are different shapes, different ingredients, different textures and even different accessories that we can add. There are roasted, seed, pipe, village, and sourdough, rye, spelt… There are so many types that it’s normal that you don’t really know which one to choose when you go to the supermarket or bakery.
And it is that, to a certain extent, we should change and try all of them since it is a good way to discover what type of flour suits you best, which ones make you feel more bloated and, ultimately, if there is a bread that you tolerate better than another. When dealing with the different breads that we can buy at the bakery, two distinctions can be made, which is key to knowing how to preserve it: the way in which it is baked and its ingredients.
Pay attention to the shape of the bread to preserve it
Toasted bread
Without a doubt, this is the bread that lasts the longest. We only have to worry about storing it well so that it does not go rancid. So the best way to do it is to close the bag in which it is usually stored with a rubber band or clamp. If this is not possible because it has broken, we can put the bread in a hermetically sealed sandwich bag or a Tupperware container.
Bread
As with toasted bread, it is necessary to store sliced bread well and isolate it from contact with the air and in dry conditions rather than humid ones, otherwise mold may develop. Closing it hermetically is the best solution, although we can also freeze it.
Loaf bread
The use of a cloth or paper bag can help prevent it from becoming hard as easily (bread becomes hard from contact with air). If it gets hard it will be difficult to eat but if it is somewhat soft we can always toast it, it will be delicious! Another of the perfect options if you want to use it for breakfast is to freeze it in pieces. You will only have to take it out a while before and leave it at room temperature (or defrost it and toast it with the toaster) to eat it as if it had just been bought.
Village bread
You will have heard that village bread always lasts longer and this is for two reasons. First of all, because the more crust surface a bread has, the faster it will dry, so a loaf of bread will always keep worse than a loaf from the village. On the other hand, a village bread is usually always made with much more natural ingredients than a supermarket loaf, which is usually pre-cooked or frozen. Remember: the more natural the process, the longer it will be preserved.
How can we extend the preservation time of village bread? Very easy! You can do exactly the same as what we have told you about with the loaf of bread: cut it up and freeze it, toast it or store it in a cloth bag. If you choose this last option and the bread is too big, you may only have to remove the piece that remains in contact with the outside to find a soft crumb again.
Store bread according to its ingredients
+Wheat and/or spelled bread
Wheat flour is the most used for the preparation of any bread. Spelled is a variety of wheat that is somewhat easier to digest, as it contains more fiber and less gluten. As a general rule, most breads are made with wheat flour. In fact, although they can contain a certain percentage of other flours, they usually also contain a certain part of this type.
To preserve wheat or spelled bread, keep in mind that the environmental conditions are basic. You must flee from the fridge and from the temperature and humidity conditions that this appliance can provide. The bread must be in a dry place and at room temperature, without being in contact with the air. The best thing is to keep it in a cloth bag and in one piece.
+Rye bread
Rye bread contains less gluten, more fiber, is richer in minerals than others and has a very characteristic color and flavor. It is usually darker, more compact and with a certain bitter touch. It is also one of the breads that lasts the longest because it is resistant to cool places and can be kept there for a longer time. Run away from closed bags and, with the simple fact of buying it in an artisan bakery, you would save several days.
+Cornbread
Corn flour does not contain gluten, making it a perfect bread for celiac. If you buy it freshly made, it is important that you do not leave it in the plastic bag as it will remain soft. Take it out just long enough to cool, then store it in a bread bin or linen bag. Another option is to leave it in the air simply covered with a kitchen towel. If you can, when you go to buy it, choose the largest piece or loaf of bread type because, as we have told you before, it will have more crumbs and less crust and you will be able to preserve it better and for longer.
In this aspect of the crust and the crumb, we must deny one of the most widespread myths in food: the bread crumb is no more fattening than the crust. You must set aside this belief, since the crumb contains a higher concentration of water and, therefore, the caloric intake of this part of the bread is lower than that of the crust, which contains less water and a higher concentration of calories and nutrients. So, if we must say a statement about it, it should be the other way around: the crust is more fattening than the crumb.