We prefer rye or multigrain bread and find that storing in the fridge gives us 2 week or so of bread
to toast for breakfast or tomato sandwiches. But toasting is key. Otherwise not good, too old.
And we do freeze the ends of baguettes or panes for bread crumbs and croutons. Typically wrapped in
cheese paper in a ziploc freezer bag. But not for more than a month or so, it just gets so dry.
Our favorite croutons, especially for gazpacho, is cubed bread tossed with olive oil and everything
but the bagel seasoning toasted for 8-10 minutes in the 400 degree toaster oven. Good on anything!
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