Storage Recommendations
Introduction
Storage needs vary by the type of bread. Hearth breads are best when the crust stays crisp, while sandwich loaves are best when the crust is prevented from hardening. Artisan sourdough breads are moister than most store-bought and are naturally preserved by the sourdough culture. Even if you have a favorite way of storing bread, you may want to try the suggestions below.
Hearth Breads
Firm crust. Includes boulles and bâtards
Up to 3 Days
Store in a semipermiable container at room temperature. A closed paper bag or bread box are good options.
Up to 5 Days
Store in an airtight container at room temperature. Toast to serve.
Long Term Storage
Freeze any portion of the bread that will not be used within 5 days. Thaw and toast to serve.
Sandwich Loaves
Soft crust and moist crumb.
Up to 5 Days
Store in an airtight container at room temperature.
Long Term Storage
Freeze any portion of the bread that will not be used within 5 days. Thaw to serve.
Enriched Breads
Tender crust and crump. Includes pain au lait and brioche
Up to 3 Days
Store in an airtight container at room temperature.
Up to 5 Days
Store in an airtight container in the refrigerator.
Long Term Storage
Freeze any portion of the bread that will not be used within 5 days. Thaw to serve.