The first item in the mold risk zone, so to speak, is sliced bread, which ends up in our shopping baskets much more often than whole loaves.
The loaf is cut into slices in factory conditions, while observing all necessary sanitary standards.
However, in their haste, bakery workers do not wait for the loaf to cool down.
So it turns out that it is packed still warm or even hot. Because of this, the area for condensation to form increases tenfold - perhaps you have even come across a "sweated" package with fresh bread inside.
Now that we have figured out why sliced bread is especially susceptible to such a nuisance as mold, we suggest you find out what you should do to protect the product from fungus, and yourself, accordingly, from poisoning.
So, the first thing you do when you get home is to quickly open the package.
This way you will provide the loaf with moderate access of air.
Don't be afraid that the loaf will immediately turn into a crouton - if it was baked according to all the technology, this will not happen.
However, there is another option: to protect bread from mold, you can wrap it in paper.
