Most bread comes in plastic bags with a clip at top and solid plastic walls. Bread keeps a week or so just fine. Baguettes traditionally come in an open paper bag and get very hard in 8-12 hours. Some baguettes come in plastic bags, but the plastic bags and hundreds of tiny dot-size perforations, as if the baguette needed to breathe. I find this is wholly unnecessary and the baguettes do perfectly well in closed bags and last a couple days just fine. What's the deal with the (1) sticking with open paper bags and (2) if plastic is used, it is full of tiny perforations allowing the bread to quickly go hard.
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The packaging of bread, especially baguettes, in certain ways is often due to a combination of tradition, perception, and the unique characteristics of the bread itself. Here are some factors to consider:
Sticking with open paper bags: Paper bags allow for some breathability which can be beneficial in maintaining the quality of certain types of bread. Baguettes, in particular, have a crisp crust and a soft, chewy interior. The open paper bag allows the bread to 'breathe', helping to prevent moisture from being trapped inside the bag and making the crust soggy. This packaging method also aligns with traditional perceptions of artisanal, freshly baked bread.
Use of perforated plastic bags: When plastic is used, it's usually perforated to mimic some of the breathability of paper bags. A completely sealed plastic bag tends to trap moisture, which can make the crust of the baguette soggy. The perforations allow some moisture to escape, which can help to keep the crust crisp for a longer period.
However, it's important to note that the conditions in which the bread is kept can significantly affect its shelf life and quality. The ideal environment for storing bread is a cool, dry place. High heat and humidity can accelerate the process of staling and mold growth.
Also, personal preference can come into play. If you find that baguettes do perfectly well in closed bags and last a couple of days just fine, then it's a good method for you. Some people may prefer the traditional method due to the texture and taste it preserves, even if it means the bread doesn't last as long.
I now understand the principle.
It's sort of the opposite of french fries. New french fries are crispy, but have an outer layer of oil that will make it soggy in a few hours. New baguettes have dry crispy outsides, but are moist inside, and the migration of the inner moisture could make the crust damp.
But the open bags allow the whole baguette to get rock hard in 8-12 hours and, I would say, inedible. As I indicated, to my best judgement, the same bagguette does just fine for 24 or 36 or 48 hours in a closed bag.
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Yes, your comparison to French fries is spot-on. Baguettes and French fries both face issues with maintaining the perfect balance of moisture for ideal texture. However, the issue of baguettes turning rock hard in 8-12 hours when kept in open bags is often due to a process called staling.
Staling is a complex process that involves the recrystallization of starch molecules in the bread, causing it to become hard and dry. This process can be accelerated by exposure to air, hence why baguettes can become hard quickly when left in open bags. However, staling is not the same as drying out – it can occur even in a relatively moisture-rich environment.
In a closed plastic bag, the staling process is slowed down because the bag prevents exposure to air and reduces moisture loss, allowing the baguette to maintain its texture and moisture for a longer period.
It's worth mentioning, though, that this is a somewhat simplified explanation. The actual science behind bread staling is much more complex and involves changes in the structure of the starch molecules within the bread.
So, to sum up, if your personal experience has shown you that baguettes stay fresh for longer when kept in a sealed plastic bag, then by all means, continue doing so. Different methods work for different people depending on various factors, such as the specific type of bread, the ambient humidity, and individual taste preferences.
