Well, if by “spoil” you mean “make inedible”, then moistness makes the bread edible longer (because it slowly evaporates from outside in, and while it does you can still eat the bread). It will be a little stale, sure, but properly stored a loaf of non-industrial bread becomes a dry brick 7-10 days after buying.
The industrial bread becomes sandpaper within 2-3 days.
If by “spoil” you mean “get rotten” then yeah, improperly stored bread could get mold - I was unable to achieve that result at home though, and I literally just keep it in a cotton bag. At the same time industrial bread will get dry very very fast so the likeliness of mold when improperly stored is less.
yeah having the bread be mold-resistant is obviously kinda important. i wonder why it doesn’t spoil immediately when it’s laying around when it’s moist. idk i’m only guessing here but might it have to do with the baking process adding a kind of “coating” layer of dust around the bread? Like, we smoke meat to make it durable for a year, might be the baking doing something similar to the bread?
No, on the contrary, but if improperly stored in the store it could get mold, and it’s more expensive to make.
how so?
Well, if by “spoil” you mean “make inedible”, then moistness makes the bread edible longer (because it slowly evaporates from outside in, and while it does you can still eat the bread). It will be a little stale, sure, but properly stored a loaf of non-industrial bread becomes a dry brick 7-10 days after buying.
The industrial bread becomes sandpaper within 2-3 days.
If by “spoil” you mean “get rotten” then yeah, improperly stored bread could get mold - I was unable to achieve that result at home though, and I literally just keep it in a cotton bag. At the same time industrial bread will get dry very very fast so the likeliness of mold when improperly stored is less.
yeah having the bread be mold-resistant is obviously kinda important. i wonder why it doesn’t spoil immediately when it’s laying around when it’s moist. idk i’m only guessing here but might it have to do with the baking process adding a kind of “coating” layer of dust around the bread? Like, we smoke meat to make it durable for a year, might be the baking doing something similar to the bread?