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In a normally humid atmosphere unadulterated bread left in a bread bin or on a counter top would go mouldy before 2 weeks had passed. This may vary during cold temperatures or if the bread is loaded with antifungal agents.

Bread submerged in water would probably have disintegrated within a day or two. Bread mould is airborne.

If you simply mean that the bread got damp and was then exposed to the atmosphere - yes, it would be stale and mould would start to grow.

Even if bread has mould on it it is not inedible. With an uncut loaf the mould will grow on the outside first - Simply cut off any visible mould, slice the bread and grill or toast it.

Another trick is to hold the complete loaf (not sliced) very briefly under running water and then wrap it in tinfoil and bake it for 30 minutes. You'll get a lovely tender loaf with a crunchy crust as if it had been freshly baked.

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12y ago

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