Bread storage alignment chart

Zip ties are for holding the bread hostage


Interestingly, breadboards were originally breadboards.



So gently naive to think that your robust solution to the problem required no moral reasoning… never change! :wink:


Torn between - breadception and “I heard you like breadboxes so I got you a breadbox for your breadbox”

Or maybe a joke with beatboxing in it. Come on people let’s work the problem!

It’s the ambient bacteria in my house. Breads left out or in a breadbox tend to go bad rather quickly. That’s why I keep opened bread in the fridge.

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What on earth is it made of? Unless it is very heavy, ■■■■■, wholegrain bread it will be stale and unappetising after a couple of days


Mold dare not grow here

“At S & M Communion Bread we make sure your mold is disciplined.”


I was taught that the fridge is the absolute worst (clean) place to store bread - the temperature is optimal for starch recrystalisation, so it’ll go stale much faster than in that Tupperware container left at room temperature or even frozen.

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Given I bake it Friday and it’s gone by Monday, I’m not too worried. But thanks for the information.

It’s not fresh for a week, but fine untoasted for 4 or 5 days, then fine toasted for a couple after that. It gets a little dry on day 3 or 4 but not gross yet. I only eat it plain with butter the first couple if days.

Unless it picks up mold early which happens every so often.

We have a bread box! Admittedly, it’s mostly used to store snacks though. Sliced bread goes in the fridge…lawful neutral style.

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“Bread storage alignment chart”

Sounds like an album title by ‘Guided by Voices’ and by Robert Pollard.

I keep ours in the breadmaker. I guess maybe I’m a techno-druid?

It’s probably been made with the Chorleywood process - what we in my family call “instant bread”.

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the struggle is real.

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I’d heard about the Chorleywood process, but hadn’t heard of “cross-panning” before. Fascinating!

(from your link):

In UK-standard bread, the dough piece is “cross-panned” at the moulding stage; this involves cutting the dough piece into four and turning each piece by 90° before placing it in the baking tin. Cross-panned bread appears to have a finer and whiter crumb texture than the elliptical shape of the crumb bubble structure is seen from a different orientation. Cross-panned bread is easier to slice.

What the heck? Why would that make a difference? 90° in which directions? Here’s some explanation and a diagram too. Took me a minute to figure out the diagram, but now it makes sense to me.

Thanks for interesting new (to me) information.

The “Knot” should be the most evil. Especially when the tier pulls it really tight.

What @zfirphdn said: thanks for that fascinating link. Consider my mind boggled.

I every now and then quote this ex-Microsoft guy who allegedly said “we know more about what happens at the surface of the sun than we know about what happens on the inside of a soufflé”, but my ignorance about food processing was quite in my face with that link.

Hell, we eat every day so many things which are so interesting. Reminds me of one of the early Dresden Kodak panels… Young protagonists gets a cookie, sits under the table and proclaims “I will do science to it!”

Advice: twirl the loose end a bit, then push and wiggle to loosen the knot. Works surprisingly well with a lot of plastic bag knots, depending on the material.


Depends on where you live I suppose.

Most of Europe, a well-baked loaf made of, you know, actual bread ingredients like flour, water and yeast will certainly last a week without problems during most of the year.

Otherwise, what nytespryte said - I’d say it’s absolutely fine for 4-5 days depending on how you store it, then better toasted. Obviously, if you haven’t been slicing bits of it and leave it as a whole loaf, it stays fresher for longer.

But why would you do that? :slight_smile:

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