Then it is logical that you should have placed the bread 5 days ago, according to the first few days to see, we can deduce the approximate experimental phenomenon, at the same time in order to be more realistic, you can use the following two ways:

Phenomenon:

Ordinary bread-like * Bread dripping with water

The first day: the surface of the bread did not change; * The surface of the bread did not produce a change; the second day : the surface of the bread becomes hard and dry, but there is no stale phenomenon; * the surface of the bread does not produce changes, but there is a faint rancid smell;

Third day: the surface of the bread grows hairy dots of mold; * the bread dripping produces a coin-sized grey mold;

Fourth day: the surface of the bread deepens the color of the mold, and the area expands; * the bread nearly half of the area of mold;

The fifth day : Nearly half of the bread is moldy; * The bread is moldy almost all over.

Conclusion: Under the same environment, the higher the humidity, the faster the bread mold.

That's about it, I've only ever observed the process of bread mold, this is for reference only

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