1. In regard to the effects of dough molding, it is very interesting to note that dough pieces used for the production of rustic wheat breads, which do not undergo the physical stress of dough molding, produce bread that has a shelf life at least 50% greater than baguettes made from the same dough, but which undergo dough molding stress (see Exhibit 10–10).
2. Long fermentation straight doughs exhibit the formation of the same types of organic acids found in prefermented doughs. It is these acids that help improve the keeping qualities.
3. There is no doubt that a large number of consumers use refrigerators for bread storage, in France as well as in North America. This practice should be discouraged, since it actually accelerates bread staling, as noted in the preceding text. Staling of bread and what to do with commercially produced stale “returns” is also a serious problem in the U.S.
4. In the United States, as opposed to the practice noted by Calvel, the sale of commercially produced prepackaged breads in artisan bakeries is almost completely nonexistent.
5. Some specialty soft breads, such as military ration buns used by the U.S. military, have a shelf life of at least 2 years under normal storage.