sourdough

How, and How Not, to Store Bread

Filed under: Dining

From toast in the morning to sandwiches at lunch and freshly baked French and Italian loaves served at dinner, bread is a foundation of almost every meal these days. Storage is important if you don't plan to eat the bread immediately after it's baked, but not all breads can be stored the same way if you want to maintain optimal flavor and freshness.

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

Bread Storage Basics:

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.

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Tags: awards-main, bread, food, food storage, food-pedia, FoodStorage, main-pedia, rye, sourdough, wheat