Are you wondering how to keep your homemade loaf fresh and tasty for days? Tired of wasting delicious bread you took so much time to make? There are many ways to store your sourdough bread to keep it fresh for longer and in this guide, I will go through some of my favorite ways. These are simple and easy-to-find methods, plus I'll share ways to store your bread so you can have some ready-to-eat at any time!
This might be surprising to a lot of you, but one of the most asked questions about sourdough is actually "how to keep sourdough bread fresh".
And this makes sense: after spending so much time looking after your sourdough starter and taking a whole day, sometimes longer, to make a loaf of bread, it is essential to know how to keep your loaf of sourdough bread as fresh as possible for as long as you can.
There are different ways to keep your sourdough bread fresh for days and avoid wasting any of your fresh loaves, especially if you have a smaller family or tend to enjoy your bread a little bit each day for a few days. Also as a side note, different types of bread store better using different methods of storage!
This guide will explore the shelf life of sourdough bread, storing temperature for the best freshness and a few recommended ways to prevent your bread from drying out too fast.
Hope you find this guide helpful and let me know if you have any questions! ❤️
First: let the bread completely cool down
This is an important step and requires to be addressed before talking about how to keep your bread fresh for longer.
Once out of the oven, it is important to let your fresh bread rest and cool down completely, which is usually at least 2 hours, before you slice it. This is actually the last step in cooking your loaf and should not be skipped -ever-, otherwise you might end up with a gummy crumb and an overall texture that just isn't right. Warm bread straight from the oven is amazing, don't get me wrong, but not when making sourdough bread!
Why sourdough bread is staling
While cooling down, there is some moisture relocalization within the loaf and a process called "starch retrogradation". This last step will allow the crust to firm up and the crumb not be gummy or feel gelatinized anymore, which is simply more pleasant. So, this is why you need to wait before slicing your sourdough bread.
Starch retrogradation keeps happening once the bread has cooled down and will slowly harden your bread, a process also called "bread staling" (which is not exactly the same as bread that's drying). Since bread staling is a process implicating moisture redistribution within the bread, it will still happen even if kept in a 100% sealed container. This is why your sourdough bread eventually turns hard like a rock after a while, a process that cannot really be prevented unless you freeze it. Reheat your stale bread to temporarily reverse that hardening process, the bread will turn soft again!
If you want to read more about this, check out this very interesting and well-written "Bread Staling" article from the Greek Chemist in the Kitchen.
How long does sourdough bread stay fresh?
The good news is that sourdough bread stores better and longer compared to other kinds of bread, such as quick-yeast homemade bread and commercial bread.
The main reason is that sourdough implicates acid lactic bacteria during the fermentation process, which acidifies the loaf (and lowers the pH of the bread), compared to bread leavened using commercial yeast or other leavening agents, such as baking powder. Common food-borne pathogens simply cannot grow as easily in this acidic environment created by your sourdough starter. Plus, this acidity helps prevent sourdough bread from drying or staling too quickly.
Store-bought bread has a longer shelf life, thanks to the addition of tons of preservatives to help slow down the growth of unwanted bacteria. Not so healthy. But in homemade sourdough bread, we rely on its natural resistance to pathogen growth, amazing!
Usually, you can keep your sourdough bread at room temperature and enjoy it for about a whole week, although it is best enjoyed within the first 2-3 days (after this, it can dry out or stale). For longer storage, then I would recommend keeping it in your freezer, which will extend its life for up to a few months.
Room temperature VS freezer
You are probably used to keeping commercial bread in the fridge to maintain its freshness for longer. But, DO NOT keep your fresh loaf of sourdough bread in your fridge. This is because the starch retrogradation process (see below) happens much faster at cooler ambient temperatures, although not a problem when frozen, which in fact stops the water migration process within the crumb completely.
So, you pretty much have 2 choices to keep your sourdough bread as fresh as possible: room temperature vs freezer.
- When keeping it at room temperature, which is usually for a few days (up to 5-7 days), then aim for a not-so-cold and not-so-warm ambient temperature, or ideally about 64-68ºF (or 18-20ºC).
- When freezing your sourdough bread, then you can pre-slice it all and transfer it to an airtight bag or container. That way, you can grab one slice at a time. You can also freeze the entire loaf if you prefer. Sourdough bread freezes well, it will feel as fresh as when just baked once thawed. You can let it thaw on the counter for a few hours before serving.
How to store my sourdough bread so it stays fresh longer
Now that we know to avoid refrigerators for storing your sourdough, then how are you supposed to keep your fresh loaf of bread on your counter or in the freezer to be able to enjoy it for a few days?
1- Cut side down on the cutting board (first 24-36 hours)
This is our most used storing method and the best way to keep your rustic sourdough boules fresh. All you have to do is slice only what you need, then flip the bread face down on the cutting board and keep it on the kitchen counter. You can also cover it with a tea towel to prevent excessive drying.
The interior crumb is not directly exposed to the ambient air and the rest of the bread is still surrounded by the crust, which naturally protects your bread from drying out too fast.
This method implies that you are not preslicing your whole loaf and also, that you will be eating the bread fairly quickly, within about 24-36 hours. For longer than that, then I recommend protecting your bread by using one of the following methods. As a side note, this storage method is not recommended for sandwich loaves since the crust is usually too thin.
2- Linen bags (first 2-3 days)
You can easily find large linen bags online to store your bread. They aren't completely airtight but will help prevent big airflow from being in contact with your bread.
Linen bags are great for slowing down the crumb of your bread from drying out super fast, but at the same time, they allow your crust to remain crunchy by not completely trapping the moisture inside the bag. They are somehow in between plastic bags and no bags at all!
As a side note, storing sourdough bread in a linen bread bag works better for a rustic-style loaf that has a sturdy crust, like a boule o a batard. Breads with a more tender crust, such as the one you bake in a loaf pan, aren't great for storing in linen bags (they will dry fast).
3- Paper bags and Beeswax wraps (first 2 days)
Paper bags are great for keeping bread fresh for the first couple of days, after this, the bread tends to dry out. Just make sure to close the brown paper bag as well as you can.
Beeswax wraps are somehow in between a brown bag and a plastic wrap. We love that they are reusable, mold around the bread to take their shape and they do a pretty good job at keeping the bread soft. Storing your sourdough loaf using a beeswax wrap is a good option for larger loaves or unusually shaped bread that won't fit in your regular storage bags or containers.
4- Plastic bags or containers (5-7 days or pre-sliced bread)
Whenever you want to keep a loaf of bread for more than 2-3 days, then I recommend using a sealed storage vessel, such as a large plastic bag (like a freezer bag or a Ziploc bag) or an airtight large container. I use these a lot!
If you like using plastic bags, then you can simply reuse them for your next loaf as they mostly will accumulate some dry crumbs you can dust off. After a few times using it, clean it with soap and let the bag air dry.
As a side note, this storage method is best if you like to pre-slice your bread so you can prevent your exposed crumb from drying too fast. For example, whenever I make my quick discard sandwich bread, I usually slice the whole bread once it is completely cooled down. This is because I know I will be using it quickly, within a maximum of 2 days, for morning toast or sandwiches for my kids's lunch boxes. The bread slices never last long as we eat them quickly and pre-slicing the whole bread makes my crazy morning routine easier!
Also, it is worth noting that storing your bread in a completely sealed bag or container will likely make its crust softer. Just something to keep in mind!
5- Bread box
Bread boxes are easy to find online and surprisingly not that expensive, depending on what you are looking for. They are great if you:
- make a lot of bread or have a good turnover in your bread inventory
- have the extra space in your kitchen
- are looking for a neat and organized bread storing container
Bread boxes aren't completely sealed and allow some airflow, meaning that they might not be able to keep your bread as fresh for as long compared to plastic bags, for example. But, if you have a big family and your bread disappears quickly, then a bread box would be a good choice!
FAQs
Can I pre-slice my bread ahead of time?
This depends on the type of bread and how fast you will be eating it. As mentioned above, I will sometimes pre-slice a loaf of bread if I am planning on eating it within 2 days or so (such as a sandwich bread). In this case, I will store the individual slices in an airtight container or bag. If not all eaten after 2 days, then the remaining slices go in the freezer. For other types of bread, such as rustic boule of bread, then I usually do not recommend pre-slicing it ahead of time. That way, you can store it upside down on a cutting board and keep the crust chewy and crunchy!
Does my climate affect the way I store my sourdough bread?
In general, a dry climate might make your bread stale or dry faster and a humid climate might make your bread mold earlier. If you live in an area with a super dry climate, then you might need to quickly place it in an airtight container and if living in ultra-humid weather, then it might be best to freeze your bread after the first day.
What are some signs that my sourdough bread turned bad?
This is somewhat subjective, but always check for discoloration, moldy spots (often dark or green), bad smell and texture change. In any doubt, it is best to discard!
What to do with not-so-fresh sourdough bread?
If your bread is a few days old, but still ok to eat, then there are good ways to repurpose your loaf and avoid having it go to waste. You can make sourdough bread crumbs, sourdough French toast, sourdough bread pudding, sourdough croutons, bruschetta, etc.
Anonymous says
Wow! So helpful. Thanks so much for all the info.
jessica says
Glad it was helpful!