How to Store Fresh Bread

Wether I’m heading into a stretch of baking less (like right now!) or just have an excess of bread to store, having a way to keep super fresh, handmade bread soft on the inside and crisp outside is a must.

For everyday bread storage, when you’ll be eating a slice at least once a day until the loaf is gone, store your bread cut side down on a cutting board. That’s it! Naturally leavened bread is not going to spoil and will remain fresh tasting for 3-4 days on the counter. Any bag or covering you put over it will start to soften the crust. Plastic especially can trap enough moisture around the loaf to soften it significantly and maybe even lead to mold. That being said, if you need to keep it wrapped for any reason (like your dog likes to steal bread off the counter, for example) just store the loaf in the paper bag it came in! Paper does let enough air through that your loaf will not mold, but you may notice just a little more softening of the crust than you would without a bag. Similarly, if you have bread box, just pop your loaf right into it, no bag necessary.

Now here’s the exception to the plastic rule - if you have a loaf you want to store longer term, slice the whole thing and put it into a plastic zipper bag. Label it with the date and keep it in the freezer for up to a month (it will be good longer, but the taste will diminish). Pull out a slice or two whenever you need and pop them straight in the toaster frozen. I find it works well to double my normal toasting time when using frozen bread. If you like to slice your whole loaf at once (or you’ve stocked up on bread because your baker is going on vacation!) this is the best way to keep that fresh bread taste past the one week mark.

But sometimes we don’t get around to eating or freezing a loaf before it turns hard. Around 6-8 days after baking, all of the gelatinized starches in bread will stiffen. This makes the loaf almost too hard to cut. But don’t throw that loaf away! It’s still perfectly good, your bread just needs to take a bath. Yep, when you have an uncut loaf that’s over a week old the best way to revive it is this: heat your oven to 350 degrees, rinse the whole loaf of bread under running water, being sure to get every side wet, and place it in the hot oven for 10-12 minutes. When you pull it out the bread will be softened on the inside and the crust will be crackly-crisp, like when it was first baked. Have half a loaf with the same problem? Apply the same method, but DO NOT get water on the cut side. Any interior crumb that gets wet and them reheats will have an unpleasant, doughy texture. No worries if this happens though, just cut that bit off and enjoy the rest!

A few more bread storage tips - bread and refrigerators do not mix. The fridge has a dehydrating effect and essentially makes the bread go stale much more quickly. Have the ends or crusts of a few loaves left over? Make croutons! Cut your bread into cubes (I leave the crust on), toss with a drizzle of olive oil and a sprinkle of sea salt, spread in a single layer on a pan and bake at 400 degrees until golden brown.

What is your favorite way to use up older bread?