“A big question I get asked a lot — ‘where do you store bread?’” he starts off in the clip, which has been viewed more than 1.2 million times.
“If you put your bread in the fridge, it will stale three times quicker because you’re drawing all the moisture out of the loaf,” he goes on to explain.
Actually, while Hollywood is not wrong that moisture loss is bad for bread, it’s not the primary reason to avoid refrigerating bread. The science: Refrigeration speeds up the starches’ return to a more organized crystalline structure (also known as retrogradation), which means it hardens (i.e. stales) far faster. We’ve been telling readers this for years: A 1996 test by The Washington Post of various bread-storing methods concluded that “about the worst thing you can do is refrigerate the bread.”
Science notwithstanding, it seems that Team Fridge is strong, and plenty of commenters took issue with the instructions from the guy who should know — after all, you don’t get called “the King of Bread” for nothing. Most of the naysayers lamented how quickly bread gets moldy when it’s not chilled. (This debate, I should note, plays out in my own household, and I sometimes find myself fishing a loaf out of the fridge, where my husband has stashed it.)
“I say you wrong,” one commenter replied. “I keep mine in a sealed bag in the fridge and it keeps much better in than out.”
“I keep mine in the fridge and it stays fresher longer,” said another.
“OK Paul but if I keep it out it will mold from humidity,” was another representative lament.
Hollywood, who says that he prefers to store his bread in a paper bag left out on the counter, isn’t the only bread expert (breadfluencer?) who insists that loaves don’t belong in the fridge. “You don’t want to put bread in the fridge, ever,” Andrew Janjigian, author of the bread-focused Wordloaf newsletter, told my colleague Aaron Hutcherson last year.
For a crusty loaf, Janjigian prefers to store it cut-side down on the cutting board — a technique that my colleague Becky Krystal also employs at home.
Commenters calling out Hollywood, though, do have a point. Unrefrigerated bread does typically get moldy faster. The trade-off is longevity over texture, and many consumers are more concerned with stretching their bread (and their metaphorical bread) as far as possible, especially these days.
To which we say, fair. And also: freeze! Becky wrote a helpful guide to storing bread in that other section of your favorite appliance. She says the freezer “serves as a kind of pause button, meaning fresh bread you move into cold storage can come out almost as good as the day you put it in.”
Her advice includes this smart tip: “Pre-sliced store-bought breads can be grouped into packets of a few slices each. Separate slices with pieces of parchment or wax paper if you think you’re more likely to use one slice at a time.”
Sounds like a very cool solution.
