Keep bread fresh by storing it at room temperature in breathable packaging for short term, and in the freezer for long term, while avoiding the refrigerator for most loaves.
Best everyday storage
- Keep bread in a cool, dry spot at room temperature, away from direct sun and heat sources.
- Use a bread box, paper bag, or cloth/linen bag so there is some airflow; this helps prevent soggy crust and slows mold while keeping the interior from drying too fast.
- Let freshly baked bread cool completely before wrapping, or trapped steam will make it gummy and encourage mold.
What to avoid
- Do not store standard yeast or sourdough bread in the fridge; the cool temperature speeds up staling and makes it firm and dry more quickly.
- Avoid fully sealing warm bread in plastic at room temperature, since trapped moisture plus warmth leads to faster mold growth.
Freezing for longer life
- For anything you will not eat within a couple of days, slice the bread, wrap it well (tightly sealed bag or container), and freeze; this largely halts staling and keeps quality for weeks to a few months.
- Reheat frozen slices directly in a toaster or warm a whole loaf in the oven after thawing to refresh the crust and texture.
Tips by bread type
- Crusty artisan or sourdough loaves do best in a bread box or paper/cloth wrap on the counter and typically stay pleasant for several days without preservatives.
- Soft sandwich bread molds or stales faster at room temperature, so plan to eat within 1–2 days or freeze the extra slices for later use.
