You bought a fresh baguette, and after a day it became covered in fluff, as if a cat had licked it?
You blame the store, the climate, or even fate, but the real enemy is your breadbox!
Yes, the one you wipe down once a month. It turns out that wood and plastic accumulate mold spores that attack new bread like hungry zombies. Solution
Store bread in a linen bag or a regular saucepan with a lid. The fabric absorbs excess moisture, and the metal does not give mold a chance.
Here's another fact that will make your jaw drop: bread should not be cut immediately after purchase. Let it "breathe" for an hour on the table - this way the crust will remain crispy, and the crumb will not turn into paste.
And never put it in the refrigerator! Low temperatures speed up the staling process, and in a couple of hours the loaf will become a brick.
But the most important life hack is… the freezer. Yes, freeze sliced bread and then reheat it in the toaster. It will be as fresh as fresh, and mold will not even think of appearing.
And yes, if you want to bring life back to dried bread, sprinkle it with water and put it in the oven for 5 minutes. It will rise like a phoenix and thank you with a crunch.
