Bread and Moisture

Many people like everything tender and moist.

Moisture can be good in many things, but in bread is not the best idea. And for a simple reason: moisture prevents the digestive acids to penetrate properly the particles of the crumb making thus the digestion slower and difficult.

Ideally, the best way to consume a slice of bread is placing it into the oven at 200° to 250°F until it dries completely. Toasted colour is not necessary. The point is taking all the moisture away. In this condition the slices can be kept in a closed container for days and weeks.

In the normal use, bread is a lot healthier if it had time enough to lose the portion of moisture we can call “the excess”.

In practical terms: After taking the bread out of the oven–usually in the late afternoon–I place it on cooling racks and live it there overnight to cool down and to lose the excess of moisture. Next morning bread is ready to be eaten.

During the first day I place the rest of the loaf  in a paper bag or under a glass dome. A piece of cotton cloth can be used instead of the paper bag, wrapping the loaf with it. Sometimes I used a bag made of cotton fabric.

At night, it is time to place it in a closed plastic bag in which could be kept for the next day. Leftovers at the end of the second day should be brought to the fridge.

Remember: My bread is a natural bread. It contains no preservatives and no mould inhibitors. If kept in a plastic bag since the beginning, it surely will get mouldy much sooner that the supermarket one.