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?
I double checked and industrial bread doesn’t mold because they add E282, E250 etc which are mold inhabitants :) And the lack of moistness is an expression of cheap ingredients, fast process and the end product being premade frozen almost breads that just have to be heated in the store.
The nonindustrial bread doesn’t spoil immediately because… Why would it? Put it in a warm environment with no air access and it will?
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?
I double checked and industrial bread doesn’t mold because they add E282, E250 etc which are mold inhabitants :) And the lack of moistness is an expression of cheap ingredients, fast process and the end product being premade frozen almost breads that just have to be heated in the store.
The nonindustrial bread doesn’t spoil immediately because… Why would it? Put it in a warm environment with no air access and it will?