DO NOT PUT THE BREAD IN THE FRIDGE

If you buy artisan bread and the next day “it is not like yesterday”, congratulations: have you bought bread.
If you also put it in the refrigerator and you are surprised by the result... well. Let's fix it.

At Tres Hileras we make bread with long fermentations, live mass and zero shortcuts. That means one thing: bread evolves. And you can help... or you can sabotage it with enthusiasm.

1) Why does bread become “hard”?

Bread hardens through a natural process. It is not that it “drys” only on the outside.: the crumb changes over time.
The more honest a bread is (less tricks, fewer rare additives), its evolution is more noticeable.

The good news: can be kept well and, if necessary, can be recovered.

2) The refrigerator: the place where the bread will die first

Don't put the bread in the refrigerator.
The refrigerator accelerates the aging of the crumb. You are left with a sad crust and a crumb that looks like yesterday... but worse.

Exception (because there is always someone looking for “the exception”):

• If it's incredibly hot and humid (and you won't freeze), may make sense for some type of pastries or fillings. For artisan bread, normally NO.

3) So… where do I keep it??

Option A (the normal): at room temperature

• paper bag o cotton cloth.
• If it's a loaf: support it with the cut facing down on a table (Yeah, that simple).
• Avoid plastic if you are not going to eat it within hours. Plastic softens your crust and leaves your bread “gum”.

Option B (the smart one): freeze

If you are not going to finish it in 24–48 hours, freeze. And now.

4) How to freeze bread without destroying it

1. Freeze bread as soon as possible (when it's still in good shape).
2. Better in slices (so you get what you need).
3. Envuélvelo well: if + (if you like) second bag. less air, better.
4. Freezer plano if they are slices (your future self will thank you).
5. Ideally consume within 3–4 weeks to maintain texture and aroma..

5) How to defrost and recover crispy crust

Quick method (slices)

• Toaster and ready.

“I want it to look fresh” method

1. Take out the bread and let it return to room temperature..
2. Preheated oven 180–200ºC.
3. 5–8 minutes (small loaf) / 8–12 minutes (large loaf).
4. If you want top crust: a touch of water on the surface before putting it in.

Microwave: Use it if you like sponge-textured bread.. (I don't recommend it.)

6) What to do if it is already hard

It depends:

• Yes it is dry but not old: oven 180–200ºC a few minutes.
• If he is really old: turn it into something useful:
• picatostes
• oil and gas
• breadcrumbs
• torrijas (Yeah, in season they are mandatory)

7) a reminder: real bread changes

There are breads that “last” a week, perfect.. It's not magic.
And we don't do magic: we make bread.

Artisan bread is alive, It has a real crumb and real flavor. If you take care of it, gives it back to you.

Bonus: express guide (in case you haven't read anything)

• Fridge: NO.
• Paper/cloth: YEAH.
• 48h maximum at home (if you want “top”).
• For more time: freeze.
• to revive: oven and point.

Do you want freshly made bread without dramas??
Find us here: https://treshileras.es/puntos-de-venta/