Storing Artisan bread
I've been making the Tartine loaves with some success, but it takes a couple days to get through the first loaf at our house. The first loaf is fine with just putting foil on the exposed portion, but by the time I get to the second loaf, the crust is pretty tough. I know when I buy artisan bread from Trader Joe's, if I put it into a bag on the second day, it keeps fine until it is gone, but with the round loaf, I do not have any bags that are big enough. Do I really have to make this bread one loaf at a time two or three times a week in order to keep it around? Or is there some way I can store it and be more efficient? Would slicing the whole loaf and then freezing it work (as then it would fit in a smaller bag)? It didn't mold, and the flavor was still good - the crust was just argh.