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It really is a game changer. Even just putting it in the fridge prolongs its shelf life. Just make sure to keep the bag sealed with a twist tie, to keep the bread from drying out. I also save the heels until last, as well. They make good end caps while you're finishing the rest of the loaf.



My flatmate, who is a baker by trade, violently disagrees with putting bread in the fridge. He argues that the condensation in the bag/box you store it in increases the chance of mold and interferes with the bread's structural integrity. He recommends to store bread in a paper bag in a bread bin somewhere on your counter top, but a clay baker or something similiar will also do the trick. I'll add, that it's perfectly legit to store bread in the fridge if it would go bad otherwise. Just one of the usual nitpicks tradespeople have regarding their line of work.


Does anyone actually eat the heels?


Yep, I do. If not ergonomically perfect for sandwiches, they are great for toasting for soup or oatmeal or ramen noodles. They also make an excellent meal when broiled with some chives and melty cheese on top. Heels are under-rated.

My wife disdains bread heels too. She grew up upper middle-class, while I grew up in a working poor family.

My theory is that one's estimation of heels is in inverse proportion to how well-to-do your family was growing up.


Yes. And due to the rest of my family, sometimes one sandwich made from two heels.


Heels are the best! At least speaking of European bread.


They are fine for croutons or breadcrumbs. I don't like them in any other application (like a sandwich).


I do, I just turn them inside out and make grilled cheese and pastrami with them.




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