How to store your bread for longer-lasting freshness
Sourdough bread contains natural preservatives due to the lactic acid bacteria present in the sourdough culture. When stored correctly, it can stay fresh longer without the need for commercial preservatives.
On the day you purchase bread, consider how much you will eat over the next three days. Freeze the rest!
There are several effective methods to keep the bread you eat fresh for a few days, and the storage recommendations below are based on years of experience in baking and enjoying bread at home. Avoid using plastic bags, as they will soften the crust and trap humidity, which can lead to mold. Additionally, never place your bread in the refrigerator; this is the quickest way for bread to become stale.
Unglazed Clay Pot.
This is our top recommendation for storing bread. Because clay is porous, it allows the bread to breathe, which helps maintain the ideal level of humidity. Bread stored in this way will keep its crust for 3 to 4 days, and the crumb will remain moist, ensuring that even sliced bread stays fresh for several days. Our favorite option is the “Le Cloche” bread baker made by Sassafras, which is available on Amazon
Bread Box.
They come in various styles and materials. We prefer wood over metal. Bread will stay fresh for 2-3 days. While a little less effective than a clay pot, they still work pretty well.
Linen Towel or Bread Bag.
Cover the bread with a linen towel and place the cut side onto a wooden board. Or wrap it in a linen bread bag. This method will keep the bread fresh for 1-2 days (longer with more humidity in the air during the summertime).
How to freeze bread
Wrap bread in parchment paper or plastic wrap and place in a freezer bag.
To freeze sliced bread, separate single slices or portions with parchment paper and then place in a freezer bag. Take out slices as you need them.
To thaw, remove the bread from the bag and let it sit on the counter, covered with a linen towel. Once thawed, transfer it to any of the storage options listed above.