Let it cool completely first
Freshly baked bread should cool fully to room temperature on a rack before you slice or store it. Air circulating underneath keeps the crust from turning soggy, and slicing too early gives a gummier crumb that dries out faster.
Crusty loaves vs. soft loaves
Crusty artisan loaves such as boules and baguettes keep their crisp crust best at room temperature without airtight plastic. Once cut, resting the loaf cut-side down on a board helps protect the crumb.
Soft-crust sandwich loaves hold their softness better when tightly wrapped. Homemade bread without preservatives also tends to mould sooner than supermarket bread, so plan to eat it within a few days.
Skip the refrigerator
It is tempting to refrigerate bread, but the fridge draws moisture out and makes bread go stale faster.
Freeze bread you won't eat soon
If you want to keep bread longer than a day or two, freezing is the best option. Wrap the cooled loaf well, remove extra air, and use it within about six months for best quality.
Thaw it at room temperature while still wrapped so condensation doesn't soften the crust, then warm it briefly in the oven to crisp it up again.
Where our bread bag fits
Our handmade, beeswaxed bread bag is made to keep bread fresh and is an eco-friendly way to store your loaf on the counter.