Storing bread in summer: how to avoid mould in the heat

A loaf that keeps beautifully for a whole week in February can go mouldy in a couple of days in July. Heat and moisture are mould's best friends, and the summer kitchen offers both. Here is how to stay one step ahead.

Why summer is worst for bread

Mould thrives best between 20 and 30°C. In winter the kitchen sits below that zone for most of the day. In summer it sits right in the middle of it, day and night.

Add humid summer air and a home-baked loaf with plenty of moisture in the crumb, and the mould spores have everything they need: warmth, moisture and food. Why it happens and how to spot it early is covered in the guide on why home-baked bread goes mouldy. Your summer job is to make conditions as poor as possible for the mould, without ruining the bread.

The two classic summer mistakes

The plastic bag. When the temperature swings between night and day, condensation forms on the inside of sealed plastic. The crust turns clammy, and a clammy loaf in 25°C heat is an invitation. In a plastic bag the bread keeps for 2 to 3 days, and in the summer heat often less.

The fridge. It feels logical to cool the bread down, but fridge temperature makes the starch in the bread harden fastest of all: the bread turns dry and stale within a day or two. The full explanation is in the guide on bread in the fridge. The freezer, by contrast, is summer's best friend.

The summer routine that works

1. 1
   Cool the bread completely

   A lukewarm loaf will produce condensation whatever the bag. On warm days full cooling can take several hours, so bake in the evening and pack in the morning.

2. 2
   Use a bag that breathes, at room temperature

   The beeswax bag lets moisture out while keeping the crust crisp. Keep it away from the sunny wall, the windowsill and the cooker.

3. 3
   Freeze whatever you will not eat within a few days

   Slice half the loaf and freeze the slices straight away, while they are at their best. The guide on how to freeze bread properly shows you how.

4. 4
   Check the bread daily during hot spells

   Honestly: in a heatwave everything goes mouldy faster. A quick glance each morning costs nothing, and the freezer will take whatever you are unsure about.

Storage methods in the summer heat

Bake smaller, more often

The simplest summer insurance is to adjust your baking rhythm. Bake two small loaves rather than one large one: that way you finish each loaf while it is at its best, and anything that does go mouldy is a smaller tragedy.

Many summer kitchens settle into a simple rhythm: one loaf on the worktop in the bag, the rest as slices in the freezer, and the toaster does the work on busy mornings. Then fresh bread is never more than two minutes away, whatever the thermometer says.

Rolls and croissants follow the same logic: they are small, dry out quickly and freeze perfectly. They have their own guide on keeping rolls fresh.

Holidays, cabins and hot cars

If the bread is coming on holiday, the same rules apply plus a little more: never sealed plastic in a hot car, and let the bread breathe the whole way. We have gathered the advice in a dedicated guide on bread at the cabin and on the go.

Frequently asked questions