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2. Should you be storing your bread in the refrigerator? Experts ...

   www.aol.com/news/storing-bread-refrigerator...

   This doesn’t just apply to freshly baked bread. Scott Seymour, co-founder and CEO of grocery store bread brand Inked Bread , agrees that, in many cases, bread can be stored at room temperature.

3. How to Extend the Life of Baked Goods, According to Experts - AOL

   www.aol.com/extend-life-baked-goods-according...

   Again, it can depend on the type of baked goods. Or Amsalam, the founder of Lodge Bread, shared that for bread specifically, "freezing is the best way to preserve freshness." But you should do so ...

4. The Best Ways to Store Bread, and How to Revive a Stale Loaf

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   Stretch the lifespan of a loaf and enjoy bakery fresh bread any night of the week with these tips. Skip to main content. 24/7 Help. For premium support please call: 800-290-4726 more ...

5. Breadbox - Wikipedia

   en.wikipedia.org/wiki/Breadbox

   A breadbox (chiefly American) or a breadbin (chiefly British) [1] is a container for storing bread and other baked goods to keep them fresh. They were a more common household kitchen item until bread started being made commercially with food preservatives and wrapped in plastic. Breadboxes are still used by many people to store commercially ...

6. Staling - Wikipedia

   en.wikipedia.org/wiki/Staling

   Staling is a chemical and physical process in bread that reduces its palatability.Staling is not simply a drying-out process caused by evaporation. [1] One important mechanism is the migration of moisture from the starch granules into the interstitial spaces, degelatinizing the starch; stale bread's leathery, hard texture results from the starch amylose and amylopectin molecules realigning and ...

7. Parbaking - Wikipedia

   en.wikipedia.org/wiki/Parbaking

   It does not age or become stale like a fully baked loaf of bread. When the final bread product is desired, a parbaked loaf is "finished off" by baking it at normal temperatures for an additional 10 to 15 minutes. The exact time must be determined by testing, and varies by the product. The final bread is then often similar to freshly baked bread.