The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Freezer bags - 3 or 4 slices too short

david t's picture
david t

Freezer bags - 3 or 4 slices too short

I'm investigating what type of bags you fellow bakers use to store sliced loafs in the freezer.
I've been using zip lock plastic bags but I find these bags 3 - 4 slices too short for a full loaf.  Right now I just add them to the top and then zip.  
Has anyone seen a long skinnier bag that would fit a full loaf without stacking?

mkelly27's picture

I go to the local restaurant supply store and buy my plastic wrap in bulk packages.  They last two years or so for very cheap.  I double wrap my breads before freezing (when I do freeze).  In general you can't go wrong buying a bulk roll of plastic wrap. 


Two wrongs don't make a right. Three lefts make a right

ehanner's picture

There are some really large zip lock bags for sale. I became aware of this when I bought my Super Peel. The board portion came in a large zip lock bag that would hold the paddle. I haven't seen them in a grocery but maybe Sams Club has them or the guy who markets the Super Peel seems like a good sort, he'll probably source you.

I have wondered if my Food Saver would work without ruining the loaf in the vacuum.


Trishinomaha's picture

But vacuum sealing takes ALL the air out. It was quite a sight to see my beautiful loaf turning into a pancake before my very eyes! Luckily we cut the bag right open and the loaf revived. I would think though that if you bought the long role of the sealing plastic you could sort of fashion your own bags to whatever size you'd like - just don't seal the top with the foodsaver - maybe use packing or duct tape?


Rosalie's picture

What if you put the bread into the freezer for a couple of hours before vacuuming.  Would that solve the pancake problem?


KipperCat's picture

A frozen loaf wouldn't squish in the vacuumsealer. Also, some machines have an option that lets you stop the vacuum action partway through. Mine keeps going for a few seconds after I stop it, so I have to push the button with some air to spare inside the bag. The vacuum sealer bags are a lot thicker than regular freezer bags, but they're also a whole lot more expensive.

I bought some "bread bags" at the store the other day. I thought they would be big enough for a boule, but they're really designed to hold a rectangular loaf. So I forced myself to eat a few slices off my round loaf. The sacrifices I make for my cooking! ;D

naschol's picture

If you are looking for a less expensive source for vacuum bags, I found these a few years ago and have had good luck with using them in my FoodSaver.  You can also get some REALLY big bags or little popsiscle type bags from them.


pizzameister's picture


Large zip lock bags are available, but rather expensive and hard to find in small quantities.  I would be happy to supply "Super Peel Bags" (15" X 18" X 2mil) for forum members.  These are pretty heavy weight bags and should last through many many uses.  They make great marinating bags as well.

Price would be $0.25 ea - with nothing extra for shipping.


p.s. Existing SP customers, just ask. I will send you a few - gratis.  Also, anyone purchasing a Super Peel, just ask and I will toss in a few extra bags.

ehanner's picture

Thanks Pizzameister,  I'll message you off forum for that. The bag my peel came in is a great weight for holding bread and it would be nice to have an extra to store the super peel blade in when I'm not using it every day.


Paddyscake's picture

2 gallon freezer bags. I bought them because my sourdough loaves wouldn't fit in the 1 gallon bags for freezing. They measure 13"x15 5/8", I'm not sure of the mil, but they are freezer bags and come 10 to a box. I don't remember the price, but will check if anyone is interested.

Bill_C's picture

With the the food saver, if you don't put the end of the bag all the way in (to the vacuum trough), you can seal it without pulling a vacuum.  If you make the bags a little long you can re-use them by trimming the minimum to open.


leemid's picture

They make vacuum containers. Put the bread in the container, vacuum, freeze, then rebag if you like and if you re-vacuum in a bag, the bread won't smash down. I have the containers but have not tried it to see what it does to the bread's taste or texture. I would be mildly concerned about moisture loss during vacuuming, personally...

What I did a thousand years ago is go to the local large cheep grocer and buy a box of their long thin plastic bags available to the checkers for putting ice cream or other could-get-wet items in before bagging. They are terribly thin and not really very strong but if handled carefully work fine for short storage times. I am about to run out after literally 15 years, so will be looking for a restock. If I can't find them again, I will look for a company that makes cello bags. They will have flat, pleated, long, wide, thin, heavy, whatever I want. They usually sell in small and large quantities. If you are really flush, there are companies who market nationally polyethylene bags with white lable areas, or ziplocks, or pretty near every configuration you could ask for, even food quality. Google plastic bag manufacturers and see what you get. If the price it too high for your needs, sell the rest here or on ebay.

That's my story,


kjknits's picture

I buy "food and bread bags" from the grocery store.  They are 10" x 14" and have a one gallon capacity.  They aren't super-thick plastic and they just close with a twist tie, but for some reason, this works very well with my bread, even for as long as a month in the freezer.  I use them only for sandwich loaves, though.  I bake my sandwich loaves in 9x5 pans and put one loaf per bag.  Any rustic boules go in ziploc bags, and so do baguettes (but I slice baguettes first, then just toss the slices in willy-nilly).

I have always wanted a food saver--my mom has one and loves it. 

Katie in SC 

naschol's picture

I am on my third FoodSaver and have always loved them.  I got my second as an upgrade and gave the first to my daughter.  However, the sealing wire broke on my second one.  I called a repair shop here in town and they said if I could get a new sealing wire, they could install it.  When I contacted Tilia, I was told they don't sell parts and when I asked if I could send it in for repairs, was told they no longer do repairs.  This was a relatively new machine, but past its warranty.  The best they could do was sell me a reconditioned unit for $50.  Needless to say, I was not very happy, but saw no choice at that time.  I use mine often and had no time to do research.  The reconditioned machine has been working great, but I saved the old one for parts, just in case.  If there comes a point that I need to buy a new one, it probably won't be a FoodSaver.  I can't believe a company can stay in business with no repair department or parts availability!



CountryBoy's picture

 are many.  But I wrap my bread in the freezer wrap paper and then put it in the clear plastic bags that you get at the large grocery stores for vegatables.  They let you take as many as you want and they are new.  Then I put it in the freezer.

It is not vacum packed but when I need it from the freezer I let it defrost for a few hours and then put it in the oven at about 350 degrees for 15 minutes.  Seems to work fine.

AnnieT's picture

I freeze bread all the time and have never had a problem, but my son swears he can tell when bread has been frozen. Has anyone else noticed any changes? Oh, I use the heaviest ziploc type bags, then let the bread thaw and sometimes warm it to crisp the crust. Tastes just fine to me, A

jmccaslin's picture

Check out They have a good variety of bags and decent prices.


pjaj's picture

I've found that my local supermarkets each stock a range of own brand bags. At least two of which are big enough to take a full sized 2lb loaf with space to spare. One is a zip-lock type and the other tie-handel both of which are air tight when closed properly.

localgrace's picture

I put a fresh greenpepper in a food saver bag the other day and just vaccuumed until i got some of the air out and then quickly pulled the bag slightly, to get it out of the vaccuum trough, but made sure it stayed on the sealer wire and sealed it. Bread could be done by putting the bag on the sealer wire only. They also have new FoodSavers where you can just seal the bag wihtout the vaccuum.

Liam's picture


The bags I like the best are the 'gold bread saver" bags from The Shopping Channel.  I'm sure you could find them on your local shopping channel since the lady advertises on TV for her green vegetable saver bags.

They really do work. Sadly she only provides four bread sized bags in the package of about 10.  Alternately I have found that the non-zip old fashioned style twist tie freezer bags are the best. They are inexpensive and large and of a good weight.  If I am going to freeze a loaf, I use the new  plastic freezer bag first and then re-use an old bread bag over it.  Why?  I don't know, I'm just funny that way.

Tip: if you get the gold bags (from Debbie Meyers)  use a plastic bag as a "liner".  Sometimes my kitchen gets very warm and if I don't put the bread in the fridge it will mould.  There is nothing I hate more than washing bags of any description  so the "liner" bags keeps the fancy gold bag clean and the bread does stay quite fresh in them.

I may however take up the offer of the

Super Peel Zip Lock Bags  though.  I sounds like the perfect solution.


For what its' worth..............


bwaddle's picture

The Dallas newspaper is thrown in perfect plastic bread storage bags (at least when it rains).

Now, if you live in Bug Tussle, you might be able to store a bread stick in one.

There has to be a few pluses to living in a city this size!




Janknitz's picture

I wrap my loaves in foil first, then a layer of plastic (either a bag or cling wrap).  I try to press the air out of a bag if using one.  

To thaw, I just leave the whole package out on the counter for several hours, then remove the plastic and "refresh" the bread, still wrapped in foil, in a moderate oven for about 10 minutes.

My bread comes out tasting freshly baked.  

aweekes's picture

I use a drinking straw to pull the air out of ziplock bags when freezing fruit or tomatos. I use the same technique with bread, and it pulls out all of the air without collapsing the bread.

kneadingbob's picture

As some have already said, you can get bags at commercial supply stores. It's also where I get my instant yeast by the pound. Before freezing I like to remove most/all of the air. This little tool is the best I have found for the price.


Urchina's picture

I got 200 food and bakery bags (18x11x4 inches) for $10 at our local Smart & Final (commercial warehouse and supply store). They work great for sandwich loaves, batards and rolls. They're thin plastic (2 mil) but double-bagged would do a fine job in the freezer, I would think.