Next time you consider freezing bread, think again. Although this practice is common, especially to avoid waste, it can hide some pitfalls. Here’s how to avoid common mistakes and make the most of this conservation tip.
Bread: much more than just a food for the French
Bread, whether in the form of a baguette, sandwich or country bread, is more than just a food for many French people. “At breakfast with jam, as an aperitif to enjoy pâté, or at the end of a meal to enhance cheese”, it is present at all times of the day. The temptation is therefore great to always have some in reserve, hence the desire to freeze it.
The unexpected danger of freezing your bread directlyMany of us have the reflex of putting bread directly in the freezer. But this seemingly innocent habit can be harmful. Bread can absorb odors from other foods in the freezer. In addition, certain bacteria and micro-organisms present in the freezer can settle in the crumb and crust of the bread. Although freezing slows down the activity of these microorganisms, it does not completely eliminate them.
And once the bread is thawed, these microorganisms can multiply again, with possible consequences for our health.
The art of freezing your bread correctly
Above all, patience is essential. If your bread is still warm, let it cool to room temperature. Then remember to cut it according to your needs before packaging it. For optimal storage, opt for a freezer bag, an airtight box or cling film. This packaging will protect it from any external element that could damage it.
A little clarification: even if you see white spots on your frozen bread, don’t worry! These are simply frost crystals which will disappear when thawed.
Tips for defrosting bread like a pro
Taking your bread out of the freezer and letting it come to room temperature wrapped in a cloth is the most common method. If you’re in a hurry, know that a frozen slice of bread can also be reheated directly in the toaster. For perfectly crispy bread, moisten it slightly before putting it in the oven for a few minutes.
One last tip: avoid refreezing bread that has already been thawed once, as this alters its quality and can pose health problems.
My name is Maggie and I’m a writer for thesilverink.com, a website dedicated to news, culture and lifestyle. I have always been passionate about writing and I decided to make it my profession by becoming a web editor. I work on joehovasmf.com and I mainly take care of the lifestyle section. I like to share my discoveries and my favorites with the readers, whether it’s about fashion, beauty, decoration or gastronomy.