In
http://www.telegraph.co.uk/foodanddr...r-60-days.html
or
http://tinyurl.com/d5277bg,
it is claimed that zapping bread with microwaves can destroy mold spores
and allow bread to keep for long periods of time. However, it is not
mold alone that makes bread uneatable; mostly it becomes dried out very
quickly if it is real bread like a French batonette. As far as I know
the only way to keep a batonette for more than 12 hours is to freeze it.

--
Jim Silverton (Potomac, MD)

Extraneous "not" in Reply To.

On Sat, 01 Dec 2012 10:00:23 -0500, James Silverton
> wrote:

>In
>http://www.telegraph.co.uk/foodanddr...r-60-days.html
>or
>http://tinyurl.com/d5277bg,
>it is claimed that zapping bread with microwaves can destroy mold spores
>and allow bread to keep for long periods of time. However, it is not
>mold alone that makes bread uneatable; mostly it becomes dried out very
>quickly if it is real bread like a French batonette. As far as I know
>the only way to keep a batonette for more than 12 hours is to freeze it.


Many artisan breads are easily refreshed by dampening them slightly
all over the crust - using wet hands to rub the loaf it perfect - then
heating in an oven for awhile at 350 or so. If there is a cut edge,
just cover it with foil.

Boron

James Silverton wrote:
> In
> http://www.telegraph.co.uk/foodanddr...r-60-days.html
>
> or
> http://tinyurl.com/d5277bg,
> it is claimed that zapping bread with microwaves can destroy mold spores
> and allow bread to keep for long periods of time. However, it is not
> mold alone that makes bread uneatable; mostly it becomes dried out very
> quickly if it is real bread like a French batonette. As far as I know
> the only way to keep a batonette for more than 12 hours is to freeze it.
>
Too bad that takes a special microwave oven and is not done in the
type of oven that most of us have.

Sqwertz wrote:
> On Tue, 04 Dec 2012 18:37:26 -0500, Jean B. wrote:
>
>> James Silverton wrote:
>>> In
>>> http://www.telegraph.co.uk/foodanddr...r-60-days.html
>>>
>>> or
>>> http://tinyurl.com/d5277bg,
>>> it is claimed that zapping bread with microwaves can destroy mold spores
>>> and allow bread to keep for long periods of time. However, it is not
>>> mold alone that makes bread uneatable; mostly it becomes dried out very
>>> quickly if it is real bread like a French batonette. As far as I know
>>> the only way to keep a batonette for more than 12 hours is to freeze it.
>>>
>> Too bad that takes a special microwave oven and is not done in the
>> type of oven that most of us have.
>
> And as soon as you open the bag.... Whoosh! In comes fresh mold.
> They are very vague about when the m-waves are used, but there is no
> way bread is going to last 60 days after you get it home and open the
> package - unless you're constantly microwaving it.
>
> It appears they only tested it on one slice of bread - probably vacuum
> sealed.
>
> -sw

You know what has lasted a year (and which I now wouldn't eat)?
Panettone. I kid you not. And this was a good-quality one, I
THINK with no preservatives.