Yes, the fridge slows mold growth on bread, but it makes the bread go stale much faster. Cold temperatures speed up staling, so refrigerated bread turns dry and firm within a day or two. For most bread, the freezer is the better choice: it stops mold and keeps the bread fresh.
Where to store bread
| How soon you’ll eat it | Best place |
|---|---|
| Within 2 to 3 days | Room temperature, in a bread box or sealed bag, away from heat and sun |
| Longer than that | The freezer, sliced and wrapped well |
| In hot, humid weather, when mold grows fast | The fridge is acceptable, but toast the bread to freshen it |
Exceptions: bread with perishable fillings or toppings (cheese, meat, custard, cream) should go in the fridge.
How to freeze bread
- Slice it first, so you can take out just what you need.
- Wrap it tightly in a freezer bag with the air squeezed out.
- Toast slices straight from frozen, or thaw a loaf at room temperature in its wrapping.
Bread keeps its quality for about 3 months in the freezer.
What if the bread has mold?
Throw the whole loaf away. Don’t just cut off the moldy part. The USDA advises discarding moldy bread and baked goods because they’re porous: mold can grow roots deep into the bread, below what you can see. Don’t sniff moldy bread, either, since you can breathe in spores.
Quick answers
Why does homemade bread mold faster?
It usually has no preservatives. Eat it within a couple of days, or freeze it.
Does toasting refrigerated bread help?
Yes. Toasting reverses much of the staleness.
Source: USDA Food Safety and Inspection Service, Molds on Food: Are They Dangerous?