The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Where do you Keep your Bread?

oskar270's picture

Where do you Keep your Bread?

Since I started baking bread, I always make two kinds each time; one it is a sandwich loaf which we use for sandwiches and during breakfast and the other one it is a French baguette type for the main meals. I keep my breads inside a plastic bag in the fridge but I find the plastic bags not convenient.

I thought that it must be a better way to keep the home made breads. How do you keep your breads?


Martyn's picture

I have two bread storage containers. One is an large old enamel tin, the other is a modern ceramic bread storage jar. Despite these, the bread seems to stay on the wooden chopping board turned cut face down.

Haha, even as I write this I can hear one of the kids cutting a slice. I think she's making toast for her supper. Bread never has time to go stale in this house :-)

Daisy_A's picture

oskar270  Here are the great Peter Reinhart's opinions on this matter. According to his advice you would need to store the two types of loaves differently.

Practices and advice seem to differ with some people advocating only ever keeping crusty artisanal loaves in paper and not transferring to plastic after a day as Reinhart suggests. Wikihow has a range of suggestions Most advise against refrigeration, however.

I tend to bake 500 gram crusty artisan-style loaves which mostly get eaten on the first day. If I need to keep them overnight  I wrap them completely in a washable cloth so they can breathe and store them in a big, old-fashioned enamel bread bin. However, I'm with Martyn. When we used to buy bread from the store we often used to end up with unused pieces. That doesn't happen with the homemade bread - it goes too quickly!   Daisy_A

oskar270's picture

Very informative, thank you all