How, and How Not, to Store Bread
Different breads have different shelf-lives, but as a general rule the more moisture a bread has in it the longer it will keep.
- 1-2 days French and Italian loaves
- 2-3 days White, Wheat, and Sourdough
- 3-5 days Rye breads
- Breads with a hard, crispy crust should be stored in paper.
- Breads with a softer crust and more moisture should be kept in a plastic bag or other airtight container.
- All bread should be kept in a cool, dry place.
- Bread should never be kept in the refrigerator (actually makes it go stale faster)
- Bread should be allowed to sit in the open until completely cool or mold growth will be accelerated
- Bread can be frozen and will keep for several months. Just wrap tightly in plastic and freeze.