How to save bread fresh much longer.
Let the bread - the whole head and perfectly combined at least with oil, even with watermelon, he has one drawback. It is difficult to find a product that flies faster. And if in your home a flour roar or covered with a second crust (from mold) far faster than ends, there are two solutions. Either choose a smaller loaf or use this little trick and enjoy fresh bread all week.
Typical picture.
Why bold bread? A simple and difficult question simultaneously about which most of us never thinks about us. It's all about physics and chemistry: starch, an integral element of most bakery products, in a natural state has a crystal structure. But if you add water or warm it into starch, the process of so-called gelatinization begins: the crystals are stretched and lose their hardness. And it is worth the finished product to cool, as starch again turns slowly into crystals. And air access only accelerates this process, and even ten times. What are we we? Yes, to the fact that the main rule of fresh bread could sound like this: Save the crust longer, so that she protects the ball from the air. The theoretical part is finished, let's understand how to do it in practice.
Buy only a whole loaf.
First, never buy sliced bread. Its structure is already violated, so the product is quickly, no matter how fascinating. Give preference to whole loaf.
Cut the bread exactly two halves.
Home "Chip": Cut the bread across, exactly in the middle. Now you have two halves of one loaf.
After cut slice, connect the half back.
Sut off the slicer of bread from each half, and then definitely connect them (halves) again together, even more denser than in the photo above. If you cut and store bread in this way, you limit access to it. And the product will be fresh up to three times longer. And this is some kind of saving.