The reason a refrigerator is bad for bread: When bread is stored in a cold (but above freezing) environment, this recrystallization, and therefore staling, happens much faster than at warmer temperatures. Freezing, however, dramatically slows the process down. So that's the science in a nutshell.
*Never keep your bread in the fridge. The starch molecules in bread recrystallize very quickly at cool temperatures, and cause the bread to stale much faster when refrigerated. *Shop-bought loaves should be kept in an air-tight plastic bag at room temperature rather than in the fridge.
Store in paper, never plastic
While storing in plastic seems like the right idea, this actually encourages mold growth, resulting in the bread going bad much faster. I also save the heels of my bread and use them as covers for the cut side of my loaf.
Bread should be stored in a dry, cool and dark place. The bread itself should never be stored directly in a plastic bag. If stored properly bread should stay fresh for about 3 days ( if it is a highly hydrated sourdough bread you could keep it fresh for about 4-5 days ).
And if you're using a sealed plastic bag, it'll cause your bread to get moldy. You should keep your bread far away from the stove, the top of the fridge, or any area that's near sources of heat. Instead, your best bet it to keep it in a dark, cool section of your kitchen counter or your pantry.
In short, store your bread at room temperature in a cool, dark, dry place such as a pantry, breadbox, or cabinet if you plan to eat it quickly, and freeze it if you want it to last longer.
The best way to store bread is at room temperature in a dark, dry, cool location such as a pantry, drawer, or bread box. We also recommend keeping our bread sealed in its original packaging, as this will help retain its moisture.
Store it in paper, not plastic
Then if needed, cover with another paper bag to wrap the cut or exposed end. Whatever you do, resist the urge to coffin it in plastic. It may seem like a smart move, but the truth is, it prevents the bread from breathing and traps in moisture, encouraging mold spores to propagate faster.
Although plastic bags and airtight containers may seem like a good way to keep your bread from going stale, the lack of airflow will foster an environment for mold growth, because the moisture is contained and mold loves moisture. If you want to put your bread in a container, a bread box is the way to go.
Room temperature is best for storing most bread, at around 68 degrees. Studies show white, semi-white and black bread varieties all keep best at room temperature for the first 24 to 48 hours. In-store bakeries do well to control this temperature as much as possible.
The bread will develop a stale flavor and texture. If you tightly wrap your bread in plastic and put it in the refrigerator, you can help slow the staling process. Freezing bread is an option to help prevent it from going stale and developing spoilage microbes.
Temperature. Bread will inevitably grow mold the fastest when left at room temperature, which is anywhere between 68 to 72°F (20 to 22°C) because mold grows at 40 to 140°F (4 to 60°C).
Does bread go bad in the fridge? Bread will quickly dry out and get stale in the fridge, making it unusable as fresh bread. It may also develop mold and germs in the fridge, so it should be used fresh or frozen right away.
USE A BREAD BOX
You can keep your fresh loaf in a bread box for a few days. With its dark and dry interior, a bread box helps maintain a decent balance of moisture to keep the inside of the bread soft and its exterior crusty. Make sure there is plenty of room inside for good air circulation.
Resealable plastic bag: A resealable plastic bag seals in moisture and locks out air, keeping your bread soft. If you're using this method, store the bread at room temperature, but monitor the bag for excess moisture that can lead to mold.
Bread boxes aren't just for looks (although some can definitely improve the look and feel of your kitchen). They're also ideal for storing bread to keep it from molding. Just place the loaf directly into the box without putting into a paper or plastic bag first.
Invest in a breadbox
"I would say that a bread box works better than an airtight container because it's breathable and creates the perfect balance of airflow and humidity, so your bread won't get soggy, which can happen in sealed plastic and it won't get dry and stale as it would if left unwrapped," says Booker.
You could store it in the oven or the microwave, when not in use, of course! Like a bread box, a microwave keeps the air out and doesn't fluctuate in temperature and humidity, keeping your bread from going stale.
But, unlike the bag, a box also is breathable, allowing some of that moisture to escape instead of softening the bread's exterior. In short, the box creates the perfect humid environment to keep your bread at its peak for three or four days.
No, it's not safe to eat moldy bread. In fact, even a bit of mold on a loaf of bread means that the entire thing is probably contaminated. Bread is a soft food, which means it is easy for mold spores to penetrate it and quickly spread.
To effectively kill mold spores, the bread must be toasted at least 160°F (71°C) for several minutes. Time since contamination: The longer the bread has been contaminated with mold, the more likely the mold spores have penetrated the bread and may not be destroyed by toasting.