The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


thespeidels's picture


Does anybody have ideas of what I could put in my bread to help it last a little longer?  Or things I can do to it?  I'm not unpleased with the length of time that the bread is lasting...but I had somebody tell me the other day to use crystalized citric acid to help preserve my bread...any thoughts?

LindyD's picture

First, welcome to TFL, thespeidels.

A tablespoon of olive oil will give your bread a bit more longevity.  If you don't want the extra calories, why not make two smaller loaves rather than one large one? 

You can freeze the second loaf while enjoying the first one.  Just allow it to cool completely, then wrap it tightly in deli film, place it in a plastic bag, then into the freezer. 

Another alternative is to slice a large loaf in half and freeze one half.

Frozen bread will thaw naturally within a matter of hours - just take it out of the freezer in the morning.