Keeping Baked Goods Fresh
The goal is to maintain the balance between a crisp exterior and a tender crumb. Exposure to air causes moisture loss, while humidity makes crusts go limp; choosing the right barrier is the difference between a treat and a disappointment.
Cooling is the first step of storage
Never pack a warm item. Residual steam trapped in a container will turn your crust soft and encourage mold.
- wire cooling rack
- airtight plastic containers
- heavy-duty freezer bags
- plastic wrap
Double-wrapping for the freezer
Wrap individual portions in a layer of plastic wrap followed by a layer of foil or a sealed freezer bag. This prevents freezer burn and keeps ambient odors from leaching into your dough.
The method.
Cool completely
Leave items on a wire rack until they are cool to the touch. If you can feel heat radiating from the bottom of the item, it is not ready to be stored.
Seal at room temperature
For quick breads, cookies, and soft cakes, place them in an airtight container. If the item has a crust you wish to preserve, like a sourdough loaf, wrap it loosely in a paper bag instead.
Freeze for longevity
For anything you won't eat within 48 hours, move to the freezer. Wrap tightly, label with the date, and store for up to one month.
When it doesn't go to plan.
Keep cookies and soft cakes in separate containers so the cookies don't soften from the cake's moisture.
Toss a slice of fresh bread into a container with hardening cookies to restore their texture.
Reheat frozen items directly in a 350-degree oven for ten minutes to revive the crumb.
The ones that keep coming up.
Should I store bread in the fridge?
No. The refrigerator temperature is the optimal range for retrogradation, where starch molecules recrystallize and make bread stale much faster than it would at room temperature.
How do I know if a container is truly airtight?
If you can press on the lid and feel air escaping, or if you can smell the contents through the closed lid, it isn't airtight. Use a bag with a slide-lock seal instead.
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