Store and Refresh your Breads and Cakes Properly

Storing freshly baked bread and cake properly is essential to maintain its texture, flavor, and freshness for as long as possible.

ShyDough guarantees the freshly-baking part, well, to be honest, we realllllllly wish that you can in person witness the moments of breads and cakes being taking out from the ovens, which with all the smells and warmth are definitely our greatest highlights of each baking day. While as a micro home bakery, the only pity we cannot resolve anyway is that these baked products are not handed to you right after the baking. Therefore, it is of great importance and of your benefits to know the recommended techniques to store the breads and cakes when receiving and to refresh them when you are ready to consume.

Storage techniques:

For Breads and Scones

Short-Term Storage (1-2 Days)

• Room Temperature Storage:

1. Place the bread in a reusable, breathable bag (like a cotton or linen bread bag) or wrap it in a clean kitchen towel. Or at least make sure the bread is fully wrapped with food-grade plastic wrap. 
2. Store the wrapped bread in a cool, dry place like a breadbox to prevent staleness.

Long-Term Storage (More than 2 Days)

• Freezing:

1. Slice the bread before freezing, so you can thaw only what you need.
2. Wrap the loaf or slices tightly in plastic wrap or aluminum foil, then place them in an airtight freezer bag.
3. Bread can be stored this way for up to 1-2 months.

For Room-temperature Cakes like Madeleine

Short-Term Storage (1-2 Days)

Store madeleines in an airtight container at room temperature.

Mid-Term Storage (3-5 Days)

Keep them in an airtight container and refrigerate.

Long-Term Storage (Up to 1 Month – Freezing)

Wrap each madeleine individually in plastic wrap or place them in a ziplock bag.
Store in an airtight container to prevent freezer burn.

Refresh techniques:

Given the variant kinds of breads/cakes we make, hereby we will specify the specific refresh techniques per each kind of breads/cakes as below:

• Bagel

  

1. After thawing, spray water on the surface of the bagel and reheat directly in an air fryer or oven; or
2. Steam first (no need to thaw), then reheat in an air fryer or oven; or
3. Use a sandwich press;

• Bretzel

  

1. 1. After thawing, spray water on the surface and reheat in an air fryer or oven; or
   2. Steam first (no need to thaw), then reheat in an air fryer or oven; or
   3. Especially for Cream-cheese-filled bretzels: No need to thaw, lightly mist with water and directly reheat in an air fryer or oven at 170–180°C (340–355°F) for 3-5 minutes.

• Loaf

  

1. Thaw frozen slices at room temperature or pop them directly into a toaster; or
2. Steam (no need to thaw); or
3. Steam first (no need to thaw), then reheat in an air fryer or oven; or
4. Heat in a frying pan over low heat (no need to thaw); add butter if desired and pan-fry slowly; or
5. Use a sandwich press;

• Ciabatta and Lodev

  

• Butter Roll

  

1. 1. Heat directly in a preheated oven at 170–180°C (340–360°F) for 10–15 minutes (no need to thaw); or
   2. Use an air fryer at 160°C (320°F) for 5–7 minutes (no need to thaw); or
   3. Heat in a toaster oven at 160–170°C (320–340°F) for 8–12 minutes; or
   4. Warm in a non-stick frying pan over low-medium heat for 5–7 minutes, flipping once (no need to thaw); or
   5. Microwave on low power (30–40%) for 20–30 seconds, then transfer to a preheated oven (170°C / 340°F) for 5–7 minutes.

Adjust heating time based on size and filling (e.g., stuffed butter roll may need extra time, while it is suggested that the butter roll with pound cake filling be heated with less time, as the pound cake is better consumed at room temperature).

• Room-temperature Cakes like Madeleine 

  

1. 1. When refrigerated: Before eating, let them come to room temperature or reheat them in a 160°C (320°F) oven for 3–5 minutes to restore their texture; or
   2. When frozen, to enjoy, thaw at room temperature for 10–15 minutes or reheat in a 160°C (320°F) oven for 5 minutes for a freshly baked feel.

• Scones

  

1. 1. when frozen, to enjoy, spray some water on the surface, and reheat in a 170°C (340°F) oven or air fryer for 3–5 minutes for a freshly baked feel.

• Rice Bread

Recommended Bread Reheating Methods, Temperature, and Time:

1. Steamer: Steam for 8-10 minutes once the water boils or if after thawing, steam for 3-4 minutes once the water boils. Place the bread on a plate to avoid direct contact with steam, which can make the bread soggy.

2. Air Fryer: After thawing, lightly spray the surface of the bread with water and heat at 175-180°C (347-356°F) for 3-5 minutes.

3. Oven: After thawing, lightly spray the surface of the bread with water and bake at 170-190°C (340-374°F) for 3-5 minutes.

4. Microwave (Less Recommended): Heat for 30 seconds to 1.5 minutes, and please check the texture during the heating frequently.

5. Pan Frying: Heat on low heat, flipping occasionally.

Note: These are general guidelines. Adjust the temperature and time based on the power and performance of different appliance brands.

Of course, based on our personal experience (and laziness sometimes), the bread after completely thawing can also be eaten without reheating. Especially for breads with creamy or fruity fillings, it can be a different tasting experience if you eat them cold, like ice cream texture. But not recommended for breads that contain meat products, which are definitely better to be heated before eating.

After all, it is all up to your preference!

Now enjoy your bread(s)!