Avoid putting your bread inside your running refrigerator.

It is a commom practice to use a plastic and wrap  and store bread inside a fridge to maintain it's freshness. This is a common knowledge that may actually be bad for bread stirage. Maybe it sounds strange, considering that refrigerators were invented to preserving the freshness of our food.

Serious Eats broke down the reasons why bread shouldn't be refrigerated into science of "retrogradation and recrystallization of starch" in order for everyone to understand the reasons why.

Science of "retrogradation and recrystallization of starch", is a complex method of showing that for the period of a bread's life span (which starts as soon as a bread cools after being heated throughout baking), it's starches (which were reorganized once baked) will reform backside to their original, crystallized condition. Therefore, the bread becomes unbreakable, or past its best.

Simply placing the bread into the fridge will hurry up this progress all along.

David Norman, of Austin's popular bakery and beer garden, Easy Tiger gave some tip in order to cherish the purchased bread longer.

According to him in the course of buying bread, whole loaves should be considered than sliced bread because bread length of time for which it remains fit for consumption will be extensively reduced when it's sliced.

He also said that if you want to eat a part of the bread just cut it off then eat, and if you're setting up on consuming the entire loaf in the next few days, set the loaf cut-side down adjacent to the table.

The best way to stop the progress of recrystallizatoin is to keep the bread inside the freezer by wrapping it air tightly inside a container or bag to store it. Then let the bread totally soften before taking it back out of the container.