This may seem like a mundane post to some, but it’s one of the most common questions I receive: what is the best way to store bread after baking it? And really, it makes sense: we spend considerable time fussing about with our sourdough starter, preparing a levain, mixing dough, and tending to it for hours—and finally, all our work culminates in the oven. But after baking (and eating), there’s still the task of storing the bread, to try and keep it as fresh as possible for as long as possible.
One of the beautiful things about sourdough bread is it will last longer before staling and molding than commercially yeasted bread.
The acidification of the dough by lactic acid bacteria in our sourdough starter and other physical-chemical changes during the breadmaking process help protect against premature bread firming and drying. These acids also help prevent molding, and in my experience (and also that of the WSU Bread Lab), they usually keep a loaf perfectly edible for a week or more—all without any chemical preservatives.
The science: from baking to staling
Before we get into solutions for the best way to store bread, we should first briefly talk about stale bread: no one’s favorite, unless we’re making French toast, ribollita, bruschetta, or bread crumbs and croutons, of course. But what happens behind the scenes when the dough is baked, left to cool, and on its way to staleness?
As bread dough is baking, the starch granules (which wheat flour primarily consists of) gelatinize. When they gelatinize, they swell from the moisture in the dough, and their rigid, crystalline structure transforms into a non-crystalline (amorphous) form (very similar to when you make a tangzhong or yudane). When the baked loaf is removed from the oven, it cools. From this point on, the crust and crumb begin to harden over time as starch—and most significantly, amylopectin(J.A. Gray and J.N. Bemiller 2003, Bread Staling: Molecular Basis and Control, p. 3) undergo retrogradation, a re-ordering into a crystalline form.
This retrogradation means a hardening of the crumb as moisture moves out from the starches, eventually taking a loaf of bread from soft and pliable to excessively hard and what we identify as stale. Other processes begin to take effect with the crust as well, as it begins drawing moisture out from the crumb into itself, making the crust rugged and leathery.
In general, staling can be reversed somewhat by reheating the bread to a sufficient temperature (140°F / 60°C), but it can’t completely reverse the effects of staling, and the results from heating will only last a short time. You can see this directly in your kitchen: reheat a slice of stale bread in the oven or toaster, and you’ll think you almost have a slice of fresh-baked bread on your plate—for a few minutes at least.
It’s also worth knowing that doughs containing some percentage of fats (lipids) will typically last longer before staling. The fat present in the dough slows the re-crystallization of the starch granules and reduces the movement of moisture between starches and proteins (de-gelatinization), which causes the crumb to harden.
Staling vs. drying
Note that staling and drying are distinctly different processes at work. Staling can result in a firm, hard loaf of bread but is not necessarily due to the evaporation or loss of water from the crumb and crust; it’s more about the retrogradation process described above. However, drying can also occur and can especially be a problem in arid climates (like where I live in New Mexico).
To avoid excessive drying, it’s important to ensure bread is stored properly (cut-side-down, using a breadbox, etc.—more on this soon, I promise) so it doesn’t prematurely dry to a bone.
Ok, enough science. So how do we put this into practice?
The practice: keep bread fresh longer
The following steps are loosely how I take a loaf of my baked bread from the oven to cooling, cutting, and long-term storage.
But first, are you using the best bread knife for sourdough bread? If you don’t have a good knife, you’ll squash your loaf instead of cutting it cleanly. If you have a sharp, hefty knife, read on!
After baking sourdough bread, wait to slice until it’s cooled
Slicing a warm loaf of bread too early will result in a gummy and sticky interior.
First and foremost, it’s always best to let fresh bread rest until it’s cool and fully set before slicing. I know, fresh-from-the-oven is hard to resist, but your bread will not only taste better it will keep longer if you wait to cut it for at least an hour—I prefer two or more.
The reason goes back to the science behind all this: starch retrogradation is happening right as the loaf is pulled from the oven, but it hasn’t progressed far enough to firm up and set the interior appropriately. Slicing a warm loaf of bread too early will result in a gummy and sticky interior.
Further, recipes containing a high percentage of whole grains, especially a 100% whole grain loaf (typically highly hydrated), or loaves that are larger (like my 1.5 kg miche), benefit from an even longer rest. In fact, I find their flavor improves 2-3 days after baking with these types of bread.
With rye bread, especially when rye is in a high percentage, it’s common to let the bread rest, wrapped in baker’s linen or a towel, for one or two days before cutting.
After the baked loaf is cooled and fully set, it’s time to cut.
Store bread cut-side down
Once cool, I cut the loaf directly down the middle creating two halves (as seen above, right). This way, after slicing from the middle, I can turn the halves so the crumb faces the cutting board. This completely surrounds the interior with the (relatively) thick crust, keeping it from drying out excessively. The crust is a natural bag of sorts, keeping moisture in and dryness out.
I can typically keep my bread like this for a day or two (remember, it’s very dry here) on my cutting board, which I move to a breadbox.
Note that if you live in a very high-humidity environment, you may not be able to keep your sliced bread on the counter for as long; you might have to move it to the refrigerator to prevent molding.
Use a breadbox
This is as simple as it gets: keep your cooled loaves, cut or uncut, in a bread box, and let the box do its job. I like this svelte stainless steel breadbox (seen below) which is well-made and has lasted for years in my kitchen.
I like that it’s rather large (H: 7.3″ x W: 18.2″ x D: 9.8″), and I can easily store 2-3 whole loaves of bread in there at a time. And because I bake so often at home, I almost always have at least one loaf of bread in the box, ready to be sliced and used straight away.
Use reusable wrap like Bee’s Wrap
Another option is to use a reusable wrap like this bread-sized Bee’s Wrap. This is one of my favorite ways to wrap up longer loaves (like demi-baguettes), and the wrap works extremely well at keeping loaves soft but not too soft.
Simply place your bread in the wrap and cover it tightly. The beeswax-lined wrap will deform and wrap around all the nooks and crannies of your loaf as the warmth of your hands molds it to fit.
Paper bags, kitchen towels, and plastic bags
Plain paper bags and kitchen towels also work very well to keep the bread from drying excessively. And while many sources say never to use a plastic bag, sometimes it might be necessary, especially if your climate demands it. In the dead of winter here in New Mexico, humidity levels drop so low my lower-hydration sourdough bread almost has to be placed in a sealed plastic bag to retain some semblance of a soft texture. In this rare case, a sealed plastic bag is necessary and works well.
Don’t place bread in the refrigerator
Finally, and this is very important, don’t store bread in the refrigerator. It might seem counterintuitive since the refrigerator is seen as a food-preserver, but placing your homebaked loaf of bread in the refrigerator will cause it to be stale faster than if it’s kept at room temperature.
The practice: freeze bread for long-term storage
For long-term storage, a freezer is a handy option. The retrogradation process can be mostly halted by subjecting bread to very low temperatures, preventing moisture migration out of starches and their subsequent recrystallization. This means a cooled loaf can be frozen whole or sliced completely, and then the slices are frozen independently (my preference).
First, let’s look at freezing slices.
Freezing Slices
In practice, freezing individual slices of bread is a great way to get the best of both worlds: conveniently sliced bread that can be reheated at a moment’s notice that also keeps for a very long time in the freezer (I’ve done a month or so, but this could probably go longer). When reheated, the bread comes out like freshly baked bread that’s perfectly toasted.
Years ago, when I first started baking bread, I searched for the perfect toaster. After going through a few, I found the Breville Smart Toaster, which is the best toaster I’ve found: not only does it take extra long slices (like the ones from sourdough boules or batards), but it has a frozen function that works perfectly to reheat a frozen slice of bread to just the right amount. It’s expensive for a toaster, but the amount of bread I go through in my kitchen justifies the expense.
The process is simple: once your loaf of bread is cooled thoroughly, slice it completely from end to end. Then place the pieces in a freezer Ziploc bag, one on top of the other, in an alternating pattern (place a layer on the bottom from side to side, then place slices on top of the bottom layer turned 90°) and press out as much air as possible. Then, place the bag in the freezer until the slices are frozen. At this point, take one or two slices out and reheat them in the toaster to your liking. The plastic freezer bag can be used many times without discarding.
Freezing whole loaves
This method uses a little more material to work, but it’s a great option if you want an entire loaf of bread for some use in the future. A good example might be if you bake two loaves at one time, plan to eat one this coming week, but want the second loaf for the week or two after.
Once the baked bread is fully cool, wrap it in plastic. Then, take the wrapped loaf and put it into a freezer Ziplock bag. Press out as much air as possible, then stick the bag in the freezer. When you want to eat the bread, take it out to defrost in the fridge for a few days or on the counter overnight. Once it thaws completely, store it on the counter via one of the methods described above.
What next?
I’d love to hear your best way to store bread and keep your sourdough fresh. I know here in my kitchen, with the various options for storing and using bread, there’s hardly ever a loaf wasted—and I bake a lot of bread!
For other practical baking guides, see how to store a sourdough starter (for short and long term) and my guide to how to store flour to keep it fresh.
If you’re looking for a recipe to start baking sourdough (and freezing!), check out my simple weekday bread—a delicious bread that couldn’t be easier.
Happy baking!
188 Comments
I’m surprised you recommend refrigerating the frozen loaf. I thought refridg is the death of crusty breads! I wrap fresh bread either whole or half in foil then ziploc. Thaw at room temp, or, remove the foil and place on oven rack at 350F for 20-30 minutes. It comes out like fresh baked with a crisp crust. It can even be sliced slightly warm without getting gummy interior.
Yes, it’s definitely not ideal, but it’s a good way to not waste bread!!
My microwave works great as a breadbox. I don’t use it that much to heat up food. After a few days I slice it up, toss it in a ziploc and freeze it.
Perfect, Jib!
Thank you Maurizio for addressing this issue! I learned something new today. I live in SW Florida (semi tropics) and it’s really hard keeping my bread crusty. I was on the verge of buying the bread box when I started reading these comments! Here’s a tip I would like to share that I learned awhile ago when reheating Italian bread in the oven, to always spray it good with water or run it quick under the faucet and then place on wire rack in the oven as this will create steam and crust the bread up beautifully. I have employed this trick to my sourdough baguettes and they come out great! Question, any idea why when making baguettes from regular yeast my bread stays crispy but when I use my sourdough starter it always gets soft? This is baffling to say the least. Thank you for all your teachings!
That’s a fantastic suggestion, Barbara! It kind of mimics many of the steam toasters you now see on the market. Hmm, hard to say why there’s a difference there. Usually, sourdough bread stays fresher for longer due to the longer fermentation time and byproducts.
I have a warming drawer. Could it be used as a bread box?
I’d give it a try, but only when turned off 🙂 It’s sealed up for sure, so it should hold moisture in nicely, but it might hold in too much. Worth a test!
I find paper bag or cloth in the ziploc bag helps keep the moisture levels balanced at room temperature or frozen
Yes, I’ll also sometimes add in a dry paper towel for the same reason!
I live in the tropical climate of Jamaica and have the opposite issue than most folks. My breads come out of the oven crispy and beautiful but the crust turns soft and rubbery when cooled. The crust is hard to cut through without squishing the crumb. It’s very frustrating, even though it still tastes amazing. Any thoughts on better storage ideas? Thanks in advance!
Ahh, yes you have the opposite issue I have here in the super-dry climate I live in. Unfortunately, I don’t know of a solution for that sort of climate. My guess is toasting slices or a quick blast in the oven (broiler) will be the only option to crisp things up! I would definitely not leave the bread in a bread box, you want to try and keep it drier and that will hold moisture inside. Maybe a paper bag on the counter is the best solution, it should help absorb some of the moisture!
Hi Maurizio, I might have the same problem here . Living in the Canary islands with hot temp all year round my sourdough breads come out of the oven really crispy with a good crust but sometimes after they are cooled even after several hours with my kitchen window open ,the crust turns a bit gummy. Not always but its rather irritating. I always thought that cooling for a longer period would make the crust crispier in a warm climate but maybe there are other reasons. Do you have any suggestion?
Yes, in a humid environment it’ll be tough to keep that crust crisp as the bread eventually sits. I’m not sure I have a solution for this other than to recommend toasting slices and keeping the bread somewhere excessive moisture cannot build up (i.e., not in a sealed box).
Hello, your site has been an inspiration to me. Because of you, my breads have been good enough to swap with my neighbors for treats and services and sometime even sell.
My Question is…once a bread has been baked, how many days is still fresh enough to give/sell to another and still be fresh?
I’ve given folks day old uncut loaves and they seem fine with that. What’s the limit?
Super glad to hear that, Arnie! I don’t think there’s any single answer to your question. It also really depends on the bread you’re making. For instance, a 100% rye sourdough can last weeks or more and still be delicious (in fact, it gets better as it ages, in my experience). For a hearth style loaf you’ll see often here, I usually gift it the day I bake it if I can, but the next day works just as well. The 3rd day you’ll start to see effects of staling perhaps, but toasted the bread will still be wonderful. In the end, it’s totally up to you and the expectation those receiving the bread have!
Thanks soooo much for your response!
It gives me the info I need.
Today’s my first day using lava rocks and baking stone instead of the combo oven. This will allow me to back two at once.
With the warmer weather in NY I’m having issues in getting the rise in my breads that I’m used to.
Any suggestions?
Thanks again
Arnie
Usually when warmer weather rolls in we tend to slightly over proof our bread. Be sure the dough hits the final dough temperature you’re after (I specify this for all my recipes) and keep an eye on it during bulk fermentation! You might want to cut it short.
Thanks so much.
I made a contribution thru your website. wish it could be more. You’ve earned it even without your private responses.
Be well..Arnie
Thank you so much, Arnie! I really appreciate that. Happy baking and be well!
Hiya Maurizio, I sent you a contribution about a month ago…but according to my bank…it doesn’t look like it went thru. It was for $25. Could you check and see if you got it?
Hey, Arnie! Thank you, I appreciate that. But you’re right, I do not see the transaction in PayPal (if that’s how you contributed).
I’ll resend…I’ve been swapping and selling bread and you’ve help make that happen.
you can read about me at:
https://www.riverdalepress.com/stories/fostering-community-by-bartering-some-sourdough,73889?fbclid=IwAR1mu9aSUlF5ExVd_9l942HmB2BntOzT_2N78y0sEi3dPBj0XfCP6rS9pmI
my instagram is : https://www.instagram.com/breadbakerofriverdale/
I received it this time! Wow, so great to hear about your bread baking in your community. Just fantastic, Arnie!
Hello, long time fan, first time poster! Quick question, you said in this article that the fats in the dough slow down how quickly a loaf goes stale. Is it possible to add extra fats to a sourdough loaf to keep it fresh for longer? Thanks in advance!
Hey, Lucas! This is a great question. Some additions, notably sugar, will help act as a dough preserver in a way, keeping it fresher for longer. In my experience, oil can help with this as well, it keeps the crumb more moist for a little longer. But there is a point of demising returns where too much oil (or butter) tends to make the loaf soggy and too soft. So yes, in my experience, a little fat can help nudge out the time a loaf stays soft and pliable.
Before reading this post I would store my freshly baked sourdough in the fridge. It was a pain to slice and was always cold. Thanks to you I now store it properly in wax paper at room temperature. My bread is soft and stays fresh longer. My husband is happier with its taste now too. Thank you for sharing this wonderful lifelong tip, it makes such a huge difference.
Do you plan to write an article on flour and grain storage? Would be happy to read your technique on proper storage.
Right on, so happy my tips have helped! That’s definitely something I’m going to cover soon!
I just finished making your starter and have 2 loaves of the everyday sourdough proofing in the frig yo bake tomorrow! My question is about using the bread box. Are the halves placed cut side down? Thank you for all the great information!
Awesome, Eileen! I still do place the halves cut-side-down inside the bread box. This way, they don’t collapse if they’re a tall loaf. Happy baking!
Glad to hear that! Sorry for the delay. Yes, that can work. You can either par-bake the goods (bake them like 75% of the way) or freeze the dough in shape, then take out to thaw in the fridge, bake when thawed. Many have reported success with the latter!
I’d love to hear more about how a bread box helps keep bread fresh. What is the science behind it? And since we eat a mix of store bought and homemade bread, do both go into the bread box? Does store bread come out of the plastic? I have so many questions!
Hey, Sharon! It simply locks in some of the moisture in the box, keeping the crust and crumb soft (you’ll have less migration of moisture out of the bread). The thing about a bread box, though, is the humidity inside can’t be too high or it’ll result in overly soft bread. Most are really good at keeping in just enough moisture to keep bread from going stale.
I think it also depends on your climate. It’s very dry here and the box I have linked in the post does a great job of keeping it just right. If you lived in a very humid climate, you might not even need a box!
Hi, great articles! When storing bread in a breadbox, do you find it makes the crust soft after half a day?
See my reply to @sharonzell:disqus above! It does make the crust a little soft, but for me, that’s a good thing. My goal is to always avoid bread that turns into a rock here in my dry climate!
I am new here, we have a bakery shop and desire to bake our breads fresh to order. however we bake most of the breads in the morning. How can we store the bread from morning baked to after some hours and then rebate it again for a few moments so the customer will get the bread totally fresh as if it was baked for his order?
If it were me, I would not reheat the bread! Once baked, that loaf should stay great all day as-is 🙂
What is the best way to package sourdough bread for shipping. Would it stay fresh if I put it in a paper bag?
Yes, I’d do paper bag depending on how far you’re shipping!
Great article Leo!!
This is my favorite place to come to when i need to find something about breads and baking in general.
I have a problem with a bread and would love some insight or tip…
I work for a bakery in Qatar and we have an arabic bread called khubz (Flatbread). Its a very short life product and starts to dry within 5-6 hours. It’s packed in a plastic bag and distributed in vans with plastic crates almost immediately after production which is basically middle of night to have products ready on shelves before market opens.
My question is: will it stay soft for a bit longer, if i change the packaging from plastic to paper or any other tips..
Thanks, Mohammad! Ahh, it’s really hard to say. It sounds like your product dries quickly, in which case plastic is probably the way to go. If it’s not drying but instead becoming soggy or moist, then yes, I’d say a paper bag would help there. I feel like you’re probably doing the right thing. But, it’s an easy test! Take two from your next production, put one in plastic and one in a sealed paper bag. Leave them in the bakery and check on them in 8 hours. See which is better 🙂
That’s exactly i have planned to do. I have already requested for few different paper material for the experiment with regular one.
Thank again !!
I shall update you once i have any..
Can there be any other material too ? apart from plastic and paper which might help ?
Yes, some bakers like to use cloth as well. A tight-woven cloth bag, but this might increase your distribution costs.
Thanks for such a great, comprehensive site. My question is about storage. I have a Wesco bread box (with a packet of dessicant in it), linen bread bags, and I always store bread cut side down on a board for the first day or so. But I’m finding that my larger loaves of rye, from 50 to 100% rye, mold in the bread box before I can finish them. This happens in the box solely, and also in the bag in the box. A kind of fine green mold like flour develops on the surface from one night to the next. (This is why I assed the dessicant to the bread box but it didn’t seem to matter.) A bread mentor of mine suggested fermentation may not be complete. Obviously these are high hydration breads. Whole grains, which I usually grind myself. The primarily white flour sourdough breads I make last longer. Any thoughts? Your generosity of knowledge is much appreciated. I’ve donated in the past and will do so again. Best for the new year! Mitchell
You’re very welcome, Mitchell! And thank you so much for the contribution, I really appreciate that. Interesting comment about the lack of fermentation. When I make rye here, including 100% whole rye, I’ve not seen this happen. My rye loaves tend to last 3 to 4 weeks easily before they get stale (honestly though, we eat them faster than that anyways!). I live in a very, very dry climate and I usually wrap my rye in a towel and place it in my bread box. Have you tried simply wrapping it in a towel (completely) and leaving it out on the counter? I feel like the towel should hang on to just enough moisture to keep it pliable, but it does depend on your environment.
Regarding the lack of fermentation, I could see there being residual sugars left if not fully fermented, perhaps, I am not sure on this front. One thing I’d say, though, is to be sure the loaf is absolutely baked through. If it’s under baked, rye will hang on to that moisture inside and this could potentially spell trouble later on.
Those are my thoughts. I’d love to hear what you find works! Happy New Year, Mitchell!
Thanks so much for the answer. Hmn. Although they seem full baked through, I wonder if I should let them go a little longer. There’s definitely some moisture left in these breads. When I remove them I check the internal temps which are always above 205F or so. But I get the sense the crumb is a little wet for a day or so after the bake. I will let you know of that works. Thanks, again. And happy new year!
Ok, please do! Well, 205F sounds right on. Also, be sure to let the loaf sit for at least 24 hours before cutting to avoid the interior from turning gummy (I assumed you were doing this, but wanted to just put that out there!). Enjoy 🙂
Thank you very much but I just want to ask you is this methods work with BURGER buns?
I hope you reply to me and my give some extra advice
Much love thank you.
In my experience, burger buns don’t have as long of a shelf life as a loaf of sourdough bread. For those, I typically store them in my bread box, as indicated above, or a sealed plastic bag on the counter. You can always reheat them briefly in the oven to soften them up and even give them a bit of a grill, too.
I learned quickly to cut from the middle of a loaf and to give them at least two hours (or more) to rest before slicing. 🙂 I’ll check out that bread box, too. Do you have a particular knife that you find works well for slicing all loaves?
Yes, that’s definitely the best way to go about it! I have a really fantastic knife linked at My Baking Tools, link up top and center. Happy baking, Kimberlee!
One trick I’ve found: it’s much easier to get evenly-sized, straight slices if I don’t cut all the way through the loaf at first. Cut partway down to get all the slices spaced out and started. Then finish the job.
YOU HAVE GREAT WEBSITE MATERIAL!
I hope this isn’t a dumb question, but your pictures of your cut loaves make me ask.
When you cut the loaf in half, are you cutting it horizontally so the top and bottom are in different halves?@?@?
Thank you, Ginger! I cut straight down into the loaf: imagine the bread sitting on the counter with the flat part on bottom (touching the counter) and the scored, top part of the loaf facing up. I then just slice right down through the middle (perpendicular to the long oval). Hope that makes sense!
Has anyone used the beeswax wrap? I bought a Trader Joe’s version and I find they make my bread taste like pine sap.
I use mine all the time! I use the Bees Wrap ones listed above in the post and haven’t noticed any of the wax coming off.
Maurizio (or anyone reading this), have you tried freezing the dough instead of the baked loaf? It seems to me like it’d be more optimal to freeze the dough (unbaked) and then bake it when you’re ready. This would mean baking only one of the two loaves if following your recipes.
I have never tried this. The freezer is a pretty harsh environment for optimal yeast/bacteria growth, but I know some people have said it has worked ok with their pizza dough! What I prefer to do is bake both loaves, wait till they cool, then freeze an entire loaf (as talked about above). This works very well!
I do this with homemade dinner rolls all the time. I freeze after the first rise.
I live alone and store the bread I don’t use in the first 2-3 days after baking in the freezer, sliced, with a bit of parchment paper between each slice. The parchment makes it easier to separate the frozen slices as needed. Then I toast them using the defrost function of my toaster.
That’s a great way to do it, Ivan! I’ve tried parchment as well, works and you can reuse it!
I must try this with parchment paper. Thank you Ivan. Sounds Maurizio you are like me with reusing things where possible and where health allows. I had read of a better way of keeping salad etc in the fridge which involved sheets of kitchen paper in-between each layer, and it really does work. Even though the kitchen roll look manky when stained with orange and red peppers etc, it is daft to throw them away after one use. I let them dry out which doesn’t take long by draping them over something. Then fold and place in a ziplock bag ready to use again. this way they can be used several times before they eventually go really horrible.
You can also wrap salad greens in a clean dish towel in a single layer. Roll it like a jelly roll. No need to use disposable when there are reusable options!
Great ideas, guys!
When I need frozen rolls or bread immediately I rinse them with water and put them straight into the oven (220 degree Celsius). I would not recommend this for sliced bread but it’s perfect for anything that has not been cut.
Thank you for all the informing your Blog!
That’s a great idea to get moisture back into it!
I’ve never done this, Robert! My guess is, bake about 75% of the way, once the crust is fully set but before too much extra browning has occurred.