If you manage, somehow, not to eat the whole loaf on the same day you pick it up, you might be curious about the best ways to keep our bread, both short- and long-term:

short term

For loaves you’ll eat within a few days, keep them on your counter or in a bread box wrapped in the perforated plastic bag they came in (or in a paper bag or tea towel). Once sliced, we like to save the first heel to replace over the sliced end to prevent the loaf from drying out. Note that sourdoughs will have a longer shelf life than yeasted breads; as a general rule, the longer the process to make the bread, the longer it keeps.

long term

Our bread, frozen, lasts for months and, once refreshed, is close to as good as the day it was baked.

If you want to save your bread whole, simply freeze it either in a Ziploc or wrapped tightly with plastic wrap. When ready to enjoy, refresh it by placing it from the freezer directly onto the rack of an oven preheated to 350º for 15-20 minutes.

If you’re a toast person, slice the bread before freezing it in a Ziploc bag. Individual slices can be removed one at a time and toasted straight from the freezer.