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Bread is incredibly popular but only stays fresh for a short period before going bad. This article tells you how long bread lasts and explains how to extend its shelf life.
Here's all about the shelf life and spoilage of bread. Learn how long bread last, how to store it, and how to tell if your bread is spoiled.
Well, at room temperature, bread typically lasts about 3-7 days before it starts to go bad. However, if you store it in the fridge, you can extend its freshness by an additional 3-5 days.
How long it lasts will depend on how you store it, but according to our Test Kitchen, most homemade bread typically lasts for three to five days. After that, it starts to dry out or worse, get moldy. If your loaf has already seen better days, here’s how to fix stale bread.
Bread - How long does bread last? Since preservatives play a large part in the answer to how long bread lasts, the answer ranges from a few days to several weeks or more. The shelf life of bread depends on a variety of factors, such as the best by date, the preparation method and how it was stored. Bread is made of flour, water and yeast.
Learn to extend the life of your bread and keep it from going stale.
We consulted a professional baker about the best way to store bread, as well what not to do, and how to use bread up if it does go stale on you.
Store-bought bread lasts 3-7 days at room temperature and 10-14 days when refrigerated, while homemade bread lasts 2-4 days at room temperature and 5-8 days in the fridge. Freezing can extend bread’s life up to 3 months. Rye bread lasts the longest due to its dense texture and low moisture, followed by sourdough and white bread.
Generally, bread lasts approximately 5-7 days past the ‘best by’ date before going bad but can last up to a month or more if preserved properly. Bread tends to be given a ‘best by’ date opposed to an ‘expiry’ date.
Exposure to Air and Moisture. Exposure to air and moisture is one of the primary that can shorten the shelf life of bread. When bread is exposed to air, it undergoes a process known as staling. Staling is the gradual loss of moisture in the bread, leading to a dry and tough texture.