A good sourdough loaf keeps well for several days, as long as it is stored the right way. Here is how we keep our own bread at its best at home.
The first day: cut side down
On the day you buy it, simply stand the loaf cut side down on a wooden board. The crust protects the crumb, and the cut face stays soft without the crust turning leathery.
Days two to four: paper or cloth, not plastic
After the first day, keep the loaf in a paper bag, a linen bread bag or a bread box. These let the bread breathe, so the crust stays crisp for longer. A plastic bag keeps the crumb soft but turns the crust soft and chewy, and can trap moisture.
Skip the fridge
It sounds sensible, but the fridge makes bread go stale faster. At fridge temperature the starch in the crumb firms up more quickly, so the loaf dries out sooner than it would on the counter.
Freeze what you will not eat
- Slice it first so you can take out only what you need.
- Wrap it well in a freezer bag with the air pressed out.
- Toast from frozen, or let slices thaw at room temperature for 20 to 30 minutes.
- Use it within about three months for the best flavour.
Bring a tired loaf back to life
Run a whole loaf or a large piece quickly under the tap, or brush the crust with water, then warm it in a hot oven at about 180 °C (350 °F) for 5 to 10 minutes. The crust crisps up again and the crumb softens. Eat it the same day.
Have a question about one of our breads? Ask at the counter: we are always happy to talk about bread.