Many households in Canada and the United States reach for the refrigerator when they want bread to stay fresh longer, assuming cold storage acts as a universal preservative. Yet chilling often robs baked goods of moisture, leading to dryness and staleness in a short time. Valery Burmatnov, a professor in the Department of Grain, Baking and Confectionery Technologies at ROSBIOTECH University, explains why refrigeration can backfire for bread and what smarter storage looks like in practice. According to him, the cold environment on the upper shelves around +2°C accelerates moisture loss, turning crusts firm and interiors crumbly within a few days. A better option is to slice the bread, wrap the pieces tightly in plastic or cling film, and freeze them for longer-term preservation. In frozen storage, bread retains quality for about 3–4 months at -16°C to -18°C, and up to six months at -25°C. Slices can be removed as needed and thawed at room temperature, with the defrosting time varying by slice size and product type. If speed is essential, a quick pass through the microwave can help restore softness after freezing. This practical guidance reflects a broader understanding of how temperature and packaging interact with moisture in baked goods. (Attribution: Valery Burmatnov, ROSBIOTECH University)
The expert notes it should come as no surprise that bread and bakery products tend to become stale over time. Starch structure loses moisture, which is a natural aging process. When left without additives, bread and bakery goods typically stale within roughly 5–6 days. If a product remains unexpectedly fresh for a longer period, it often signals the presence of preservatives, stabilizers, or other enhancers in its formulation. This insight helps explain why some store-bought breads stay softer longer while homemade loaves might go firm sooner. (Attribution: Valery Burmatnov, ROSBIOTECH University)
Hardening cannot be completely prevented, but it can be slowed by choosing storage methods that respect moisture balance. Expert recommendations emphasize letting hot, freshly baked bread cool fully before placing it in any bag or bread box. For all baked goods, a target moisture level—no more than about 80 percent—supports better texture and shelf life. The key is to avoid mixing stale, spoiled, and fresh products within the same container, since cross-contamination of textures and flavors can accelerate spoilage. By following these storage principles, households can extend the enjoyment of bread without sacrificing quality. (Attribution: Valery Burmatnov, ROSBIOTECH University)
In practical terms, a simple routine works best: cool the bread completely, slice as needed, and freeze portions to minimize repeated thawing. When thawing, start with room-temperature exposure for a short period and finish warming if desired. For faster results, a brief microwave pass can restore softness without overcooking. Reading product labels for added ingredients can also offer clues about how a loaf will behave when stored. The overarching message remains clear: smart storage reduces moisture loss and maintains texture, while careless handling invites staling and dryness. (Attribution: Valery Burmatnov, ROSBIOTECH University)