How to Store Homemade Bread

Homemade bread usually has no preservatives, so it changes quickly. The crust softens as moisture moves outward from the crumb, while starch inside slowly firms and the loaf turns dry and crumbly. That second process, called staling, happens even when the bread is tightly wrapped and has nothing to do with drying out alone.

How you store bread depends on its crust and how soon you will eat it. A crisp baguette, a soft sandwich loaf and a butter-rich brioche each keep best in a different way. This guide covers counter storage, why the fridge is usually the wrong choice, freezing, and simple ways to refresh bread past its best.

Why bread goes stale

When bread cools, the starch that swelled and softened in the oven begins to reorganize into a firmer, more crystalline structure. That process is called retrogradation, and it makes the crumb feel dry and hard even when little moisture has been lost.

Staling proceeds fastest at refrigerator temperatures and slows dramatically below freezing. It also partly reverses with heat, which is why warming a day-old loaf brings back much of its softness for a short time.

Crusty, lean loaves

Baguettes, boules and country loaves have little or no fat or sugar, and they stale quickly. They are at their best on the day of baking. To keep the crust crisp for a day or two, place the loaf cut side down on a wooden board, or keep it in a paper bag or linen bread bag.

Plastic traps moisture and turns the crust leathery within hours. If you prefer a soft crust, or will not eat the bread for a couple of days, plastic is acceptable, but recrisp it in the oven before serving.

Soft and enriched breads

Sandwich loaves, rolls, challah and brioche contain fat, sugar, milk or eggs that slow staling. Keep them in a plastic bag or a closed bread box at room temperature, where they stay soft for three to four days.

Make sure the bread is completely cool before bagging. Warm bread sealed in plastic sweats, and the trapped moisture encourages mold, especially in warm, humid kitchens.

Freezing for longer storage

For anything you will not eat within a few days, freezing beats every other method. Slice first so you can toast pieces straight from frozen, or freeze halves of a crusty loaf for reheating later.

Wrap tightly in plastic and then foil or a freezer bag. Use within about three months for best flavor.

Refreshing stale bread

A slightly stale crusty loaf revives well. Run it briefly under the tap or spritz the crust with water, then heat it directly on the oven rack at 175°C (350°F) for 6 to 10 minutes, until the crust is crisp again. Eat it soon, because it will stale even faster afterward.

Bread that is too far gone for that still has uses. Turn it into croutons, breadcrumbs, bread pudding, French toast or panzanella. Dry, firm bread actually performs better in these than fresh.

• Croutons: toss cubes with oil and salt, bake at 190°C (375°F) until golden
• Breadcrumbs: dry slices fully in a low oven, then grind
• Bread pudding: stale cubes soak up custard without turning mushy

Mold and when to throw bread out

Mold on bread can send roots below the surface that you cannot see. If you find fuzzy spots of any color, discard the whole loaf instead of trimming it. Do not sniff moldy bread closely.

To slow mold, keep bread away from the stove and out of direct sun, and clean your bread box regularly. In hot, humid weather, the freezer is the safest choice for anything beyond a day or two.

Common questions

Is a bread box worth it?

A bread box holds a balance of humidity: enough to keep the crumb from drying quickly, but with some airflow so the crust does not go completely soft. It works well for households that finish a loaf within a few days.

Should I store bread in the refrigerator?

Usually no. The cold speeds staling, so bread turns dry and firm faster than on the counter. The exception is a very hot, humid climate where mold appears within a day; even then, the freezer is better.

How should I store sourdough?

Sourdough's acidity slows both staling and mold, so it lasts a little longer than yeasted lean bread. Store it cut side down on a board or in a paper or linen bag for up to three days, then freeze what remains.