JoAnn L.
Master Chef
I want to take some slices of bread out of a whole loaf. Should I freeze them or is it alright to just keep them in the refrigerator for a few days?
If you're thinking about making some sandwiches ahead of time for school, kids, etc., go ahead and put the whole sandwich together, but omit the salad stuff......I agree that freezing is far superior to putting in the fridge......when my kids were young and I was super busy, I'd make up their sandwiches for the week (it was easy as they only liked the same PB/Jelly or Turkey/Cheese) and then we only had to grab in the morning........but plain slices in the freezer are good, too.......or the whole loaf for that matter......
I second that.Freeze the bread while it's still fresh. Refrigerating bread makes it go stale faster.
We usually freeze all but one loaf of bread. We keep that in the fridge. What do you guys mean by "stale"? Do you mean a change in flavour or losing some moisture? We almost always toast our bread, so keeping it in the fridge for a week isn't a problem. I wonder if it makes a difference that we only use whole grain bread. I have noticed that croissants made with white flour dry out faster.
That was for white bread. The whole grain bread we eat doesn't get noticeably hard after two days in the fridge. If I don't put it in the fridge, after two days it is mouldy if it's in plastic or noticeably drying if it is in a paper bag. We have noticed that bagels and croissants made from white flour don't behave the same as the wholegrain bread.It undergoes a process called retrogradation, which makes it hard. It doesn't really dry out. It's complicated Here's detailed information: Does Refrigeration Really Ruin Bread? | Serious Eats
That's how I wrap-and-freeze my scones. When I bake them, I will make at least 2 dozen. Tempting as it is to eat them all up, I freeze most for later....I also freeze the bagels I make. I wrap them individually in plastic wrap and and put them in a Ziplock bag...