Why are specialty breads such as rye, (some) whole wheat, and various assorted multi-grain breads first tightly wrapped in plastic, and then placed in a bread bag? Two layers of plastic. If anything, your standard white bread will go stale much faster than any of the heavier breads. My WAG is that because they’re round loaves, the differently sized slices would tend to shift with handling and transport, but, so what? Those breads are not prone to crumbling. I await your responses with bated bread … I mean breath.
I’ve worked in 3 different bakeries, in the past 7 years, and I’ve never seen double-bagged bread… while working in distribution, I’ve spread these products (rye <light and dark>, whole wheat, multigrain, stone ground, etc) many times, and everything is single-bagged. Perhaps it’s simply a quirk of the particular bakery you get your bread from, or maybe even a practice that’s common only in your area?
Glenoled
Pepperidge Farms bread, to give one example, is wrapped tightly in cellophane-like plastic, then loosely in the standard bread bag. If this is what’s being referred to in the OP, then it’s not a local thing.
I also worked in a bakery, many years ago.
Anyway, most specialty breads, at least the ones baked in smaller bakeries, don’t contain preservatives and won’t last as long as a loaf of the standard supermarket breads.
Can I say Wonder Bread here?
Yuk!
Peace,
mangeorge