The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

San Francisco bread Staling

Chrisunger's picture

San Francisco bread Staling


I bake P Reinhardt’s San Francisco loaves.  Love the flavour and rise beautifully.  Also T Greenway’s salt fermented San Francisco.  However they really stale fast.  I usually place half loaves in a freezer bag into the freezer, keeping one out to use in a bread box wrapped in a tea towel.  The next day the crumb is dry and starting to stale.  This week I tried placing it within a plastic bag in the bread box.  I think it was even worse.  I also bake J Hamelman’s Vermont sourdough.  It keeps really well for over 3 days.  Has anyone had this issue?  Does anyone have any ideas?