How to keep frozen bread fresh longer (scientifically proven)

retrogradation occurs up to SIX TIMES FASTER in the fridge than at room temperature! The cold, humid environment of the fridge is the perfect catalyst for the crystallization of these starches. Never put bread in the fridge!

Freezing Solution: Freezing lowers the temperature so low that the water molecules literally stop moving. Starchcannot recrystallize. Bread baking stops.

To achieve this,

however, we must overcome the second enemy of the freezer: sublimation – a phenomenon in which ice crystals directly turn into vapor and escape, leaving the bread dry and covered in a frozen film.

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