I finally went to that fancy bakery in Portland and saw something wild

They had a whole loaf of sourdough just sitting on the counter, not wrapped up or anything. It was right by the door where the cold air was coming in every time someone walked in. The crust looked so dry, like it had been out for hours. Isn't that a basic mistake? How do they expect the bread to stay good? What's the longest you'd leave a fresh loaf out before it goes bad?

2 comments

2 Comments

avery81214d ago

Actually think that's how a good bakery should do it. Wrapping bread traps steam and turns the crust soft and soggy. That dry crust is a sign of proper baking, and the cold air from the door helps it cool down fully. Leaving it out unwrapped for a day is totally normal and keeps the texture right. It's meant to be eaten fresh, not sit on a shelf for a week.

victor_taylor3214d ago

My last loaf turned into a rock by noon, lmao.