browser icon
You are using an insecure version of your web browser. Please update your browser!
Using an outdated browser makes your computer unsafe. For a safer, faster, more enjoyable user experience, please update your browser today or try a newer browser.

Welcome

to the Golden Grain Bread Company!

 Most of the breads that are made take two days to make so that the natural sugars from the wheat can be drawn out for great tasting bread.

How to Store Bread

Perhaps you’ve spent a while wondering why the bread gets so stale or goes moldy in a moment. There is a small kitchen art to storing bread and while it’s not really that hard, you may need to experiment a little to get it just right for the style of bread that you prefer.

1. Keep bread at room temperature, around 20ºC / 68ºF. Keep it away from direct sunlight in a cool and dry place.

2. Don’t put bread in the refrigerator. Scientific studies have shown that this draws out the moisture and the bread becomes stale faster. This happens from a process known as “retrogradation”, which simply means that the starch molecules crystallize.

3. Decide for yourself on paper or plastic. There are definitely differing schools of thought when it comes to the packaging to store the bread in. Perhaps trial it with your type of bread to see what works best for you, along with keeping in mind these pointers:

4. Leave the plastic bag on. Sliced, processed bread usually comes already packaged in plastic. Manufacturers of this style of bread recommend leaving it in this packaging to retain the moisture. Most of these styles of bread have preservatives that inhibit early mould growth.

5. Leave the paper bag on. Bakers of crusty, artisanal (bakery/home-made) bread prefer paper bags to retain the bread’s crispness. Crusty bread can turn sponge-like in a plastic bag.

6. Leave the bread out of any bag. Some swear by leaving bread out, uncut on the bread board or counter, cut side face down. Obviously, this works best for freshly baked bakery or homemade bread that is not sliced. If you have crusty style bread, this method can work well but staleness can set in quickly depending on room temperature.

7. Freeze. If you have more bread than you can consume before it goes stale, it can be frozen. Wrap the bread well in a freezer bag, eliminate air and seal. Bread should be sliced before freezing – it is often difficult to slice post thawing. Some bakers advise wrapping in foil instead. Date it and place in the freezer, where it can remain frozen for up to four months.

8. Thaw. If you have frozen your bread, allow it to thaw at room temperature. Remove the freezer wrapping and let it stand. Use oven crisping for a few minutes (no more than 5 minutes) to add back some crustiness to a loaf. Be aware that bread is only good for reheating once to return crustiness, after which you are simply reheating stale bread. After cutting freshly baked breads from the bakery wrap in foil. This keeps bread from getting hard.