The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Storing No Knead Bread?

Bad Cook's picture
Bad Cook

Storing No Knead Bread?

I have been practicing on NKB for a while now, and I think I have it down.  But the bread just doesn't last long enough....and the crunchy crust doesn't last long at all.  I've read to store it in a paper bag, but it gets really dry and stale-tasting like that (even just the next day).  What is the best way to store and re-serve NKB?  I've also read that putting it back in the oven for a few mintue crisps it right back up, but I haven't found this to be the case.  What am I doing wrong?  Hope you all give me some good ideas!

LindyD's picture
LindyD

It's the nature of the beast, BC.  Bread goes stale, especially home baked bread which hasn't been pumped full of chemicals to give it a six-month shelf life! (Yettch and ugh).

Some people will place the loaf crumb side down on the counter, uncovered.  When I try that, mine always fall over because my counters are busy places.

Storing bread in a paper bag will dry it out.  It will keep longer in a plastic bag, but the crust will soften.

Directions for reheating are to mist the loaf with water and place it in a preheated 450F oven for five to ten minutes.  If you haven't tried misting before reheating, I hope that will work for you.

 

 

 

 

Aprea's picture
Aprea

I have always had luck with putting bread inside a paper bag - in a cold oven then turned on at 325 F.  I keep  it in their around 10 minutes, while serving dinner, then take it out to slice.  It has a perfectly crusty texture with soft crumb.  Everyone I have told about this method loves it.

maawallace's picture
maawallace

Is the best way to store it, I find. That and if you have more than one loaf around, just leave one un-cut. I had a loaf of pain de campagne from BBA, un-cut on the counter for about 4 days before I cut it for the first time. It wasn't the best ever, but it was not stale.

Bad Cook - I'm glad to see that you're jumping into bread! NKB is what brought me in. I thought I couldn't bake anything, and now, in my crappy oven, I make great tasting bread consistently. Just stick with it.

Matt