How to best use Eco Sumki bread bag to make your bread last!
Cotton bread bag lets bread breath!
Ideally, you should store your loaf in a cotton bread bag. Leave your bread in a relatively cool place so it can maintain normal ambient moisture levels.
It is not recommended to store bread in the fridge. A fridge is an extremely dry environment and will harden the bread quickly.
Storing bread in a plastic bag is also not ideal particularly in a warm place as the bag may cause ‘sweating’. Moisture and warmth encourages bacteria.
For the best result here are some tips on how to use Eco Sumki bread bag make bread last longer:
- Do not pre-cut your bread if you do not have to
- Pop it in the bread bin to keep the moisture in, do not leave it on the counter during the hot days
- Do not store bread in the fridge
- Dampen a bag a little to stop bread drying out
- After 3-4 days cut it up and store in the freezer if you have not eaten your bread by then
- Or you can re-bake it as per below
- Finally, make some croutons or bread crumbs :-)
Try re-baking your bread
No bread is ever ‘fresh’ for long. The loveliest bread is eaten just-cooled, about 2 to 6 hours after it has been removed from the oven. After that, the crust will become either soft and flakey, or dry and brittle or simply tough and dull – depending on the bread type and age of the bread.
Not everyone is lucky enough to live near a bakery offering fresh loaves. However, you can replicate that fresh-out-the-oven experience simply by re-baking your loaf in your oven at home, a much-overlooked trick! Though easy to execute, it takes a bit of planning.
Surprisingly, it takes about the same length of time to re-bake bread as it takes to bake bread from the raw dough, albeit at a much lower temperature. You also need to time for the loaf to cool down again. Hot bread, like crazy paving, is not all it is cracked up to be. The starches, when heated, revert to their original state and are less digestible, so you should leave it at least one hour to cool. This means you will need to get your bread in the oven a couple of hours before you need it.
Re-baking your loaf both refreshes your bread and your options on how you use or present it.
For loaves that are a few days old, preheat your oven to 200°C. Spray the crust all round with water, then re-bake on the middle rack for 30-50 minutes, depending on the size of the loaf:
1kg (or less) loaves / pieces 30-40 minutes
1kg (or more) loaves / pieces 40-50 minutes
For whole or sliced bread loaves that are frozen, allow the loaf to defrost first. There is no need to spray them.
If your bread has already been sliced, wrap it firmly in tin foil before baking it. You can open the top up about 10 minutes before you remove it to improve crustiness.