The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Bread storage

moma's picture

Bread storage

Hi there

I am wondering. Once I cracked the code to a nice loaf I do not plan on baking one everyday ;) - I plan to freeze some.

Are there any procautions on freezing SD bread? how will the crust get? (do you have any experiences with that?).

How do you store SD bread on the counter ? paper or plastic?


Thank you



totels's picture

For sourdoughs I have found it best to freeze the bread sliced. I usually fold the slices between some parchment paper to keep them from sticking, but I have heard that it does pretty well w/out. If you plan on storing frozen for a long time be sure to use an airtight container or bag.

I haven't tried it w/sourdough, but you could try freezing whole loaves by halting the bake 10-15m early, cooling and freezing, then finishing the bake after defrosting. I've only tried this with Brioche and have had decent success.

As for how you store your bread on the counter, it all depends on how quickly you eat it, and what characteristics you want to preserve. Artisan bakers, in my experience, usually lean toward paper bags which are great for uncut loaves as it allows for the crispy crust, but over time can lead to dry/brittle crumb. Plastic bags will soften a crust very quickly, but the crumb will remain tender and moist. I think my prefect counter-top storage would be a cloth-lined wooden bread box.

Currently though my sourdoughs sit open-air, uncut with the exposed crumb facing down against a wooden cutting board.

MNBäcker's picture

Depending on the size and shape of your loaf, you could use this on your counter.

I bake mine in loaf pans, so the size is just right. I have the adjustable vent set to open, and my bread stays "just right" for days on end. Not even a dried out cut surface:)



lumos's picture

Sourdough breads freeze very well, either sliced or not. You can treat it as you'd do with other breads. Though I must add sourdough breads keeps better than yeast based breads and  often taste better after a day or two, sometimes even after 3-4 days. The flavour seems to develop over days.

wassisname's picture

I think some of my loaves taste better after a freeze - similar effect as a couple days on the counter, I suppose.  Freezing sliced loaves is nice because you don't need to defrost the whole thing if you don't need all of it.  Use a good, heavy freezer bag, or double-up on a thinner bag.  I've had freezer-burn problems with thin plastic bread bags.  The crust will soften just like it will in a plastic bag at room temp, but a quick reheat usually crisps it nicely again if that's what I'm after.

On the counter, like totels said, cut-side down but otherwise uncovered works for me.  If I haven't finished the loaf in a couple days I'll put it in a plastic bag just to keep the crust from going rock-hard, as the air is really dry here.


hanseata's picture

I usually cut my loaves in halves, and freeze one of it. Ziplock bags work well, I often wrap especially smaller breads or rolls in plastic wrap before placing them in a Ziplock bag - it makes it easier to take them out separately. If you thaw the breads at room temperature, whole grain breads are as good as freshly baked. White breads need some crisping at 375 F in the toaster oven, you should spray the whole bread first with water for a really good crust.

The loaves I don't freeze I store in brown bags for 1 or 2 days, then wrap them in plastic to prevent them from drying out completely.

Pre-slicing loaves before freezing them is a good idea, if you intend to take out individual slices a few at a time. If you thaw a whole sliced bread it dries out much faster afterwards.

I don't know whether I would freeze perbaked sourdough bread. I don't really think that is necessary because it freezes so well.

Happy baking,