Posted on August 17 2017
Bread is an easy food to stock up on for later. Bakeries offer discounts on day-old bread and rolls; you might enjoy a bagel now and then, but don't want to have to eat one every morning, or you bake bread and want to store extra loaves for later use. Whatever the reason, the best way to store bread is with a vacuum sealer machine.
There's just one problem: bread is soft and contains air-filled chambers. If you simply throw it in a vacuum sealer bag and vacuum that air out, you'll end up with a compressed lump of dough that isn't very appetizing. So how do you prevent this? FoodVacBags has the answer.
The easiest way to safely seal your bread is to freeze it first. This will make the bread rigid enough that it won't crush when the air is vacuumed out. Simply place the bread you want to seal on a pan or other freezer-safe dish and place it in the freezer for a couple of hours. Once it has been thoroughly frozen, pull it out, place it in a vacuum seal bag, and proceed to vacuum and seal it. Freezing your bread first is a method that works with any vacuum sealer machine.
Some vacuum sealer machines will allow you to seal unfrozen bread by using a "pulse" setting. With this setting, the machine will remove only as much air as you tell it to. By controlling the amount of air removed, you can stop the vacuum process and seal the bag before the bread is crushed. The exact process varies by machine, so check your vacuum sealer's instruction booklet for more information.
No matter which method you choose, the cost savings of sealing breads, over letting them get moldy on the counter, is worth the effort.
Do you seal bread often? Which technique do you use when you are storing bread? Let us know in the comments below!
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After bread is vacuum sealed it is shelf stable 2-3months, but if kept frozen it will be good for 1-3 years. For more information on food storage please see our Food Storage Chart on our website. FREE Download! Storage Time Vacuum Sealed Foods Extended Shelf Life
After you freeze the bag of bread and vacuum seal it, does it have to go back in freezer for storage Or put in a sealed box Or can it sit in a cardboard box in a dark cool room
Hello Allen – unfortunately after bread is flattened you cannot make it regain its shape. We recommend freezing your bread prior to vacuum sealing. When frozen, place the bread in a vacuum seal bag and use the pulse setting so you can control the amount of air that is being removed. For more information on vacuum sealing bread please check out our Blog; Can you vacuum seal bread? https://foodvacbags.com/blogs/can-you-vacuum-seal-bread
I used a vacuum bagger and it flattened the loaf of bread. How can I restore it’s shape and fullness?
I discovered the best way to save my bread is using paper towels. I buy a loaf of bread and remove half of the loaf for ease of getting it prepped. Take a paper towel and fold it long ways. Lay the paper towel on top of the loaf in the bag. Place it length wise on top of the loaf and replace the rest of the bread back into the loaf. Carefully squeeze out the air and tie the twisty back onto the loaf. Use a regular plastic bag from the grocery store, place the loaf in the bag, squeeze the air out and tie the bag shut around the bread. Do this 2 more times so that it is wrapped 3 times. You want it wrapped well or it can dry out. This method works great in keeping it from drying out. The paper towel helps keep just enough moisture to prevent the drying out. This method also allows you to control how much you take out to use. If you need to only have half a loaf out and ready for use at one time, you can always wrap it into two half loaves. On occasion you might find a loaf that was dried out. If so, it generally is because there was a hole in the bread bag when purchasing. If you are not big bread eaters then a vacuum seal food saver would keep it much longer. My method works great when used within a month or so.
Hi Britt –
I haven’t heard of the seals failing using this method. I’m wondering if you may be sealing a bread with a hard crust that may have punctured the bag somewhere?
I can successfully vacuum seal most things without having the seal fail, but with frozen bread it always looks as if the seal has failed within a few days (i.e., the bag becomes looser and looser with time) and the bread gets drier the longer it’s in there. Is it possible that bread off-gases inside the bag?
Hello Russell – It sounds like you’re doing things correctly. I’m not sure why this method wouldn’t work for you. The only advice I can offer is to make sure your bread is nice and frozen before you vacuum seal it.
I have the method of freezing the bread first but after a few days in the freezer (after being vacuum sealed) the bread was still crushed. Obviously not as much if it wasn’t frozen so did I do something wrong?
Any vacuum sealer that has a manual/pulse mode can be used for vacuum sealing bread. So you can control and stop the suction before it flattens your bread.
Is there a vacuum sealer that can be used for bread to be kept on the counter?
Yes, I got really tired of losing moldy bread, so I tried the vacuum sealer. I had to develop a technique to stop flattening the bread. My machine isn’t fancy, but with practice, I was able to stop the air suction in time to seal and still keep the loaf in nice condition. I use the quart or gallon bags depending on size. I’m very please with the results.
Froze hamburger buns overnight. Put in vacuum bag, and sucked flat as a pancake…
We make a flat bread we freeze it what is the best vacuum sealing system you have we sell thousands of bread per day