Storing Bread or Pastry?
here are some of our tips and tricks!
Most of our breads will last several days at room temperature in a plastic or fabric bag, or in a breadbox.
Storage and shelf life is dependent on the ingredients, shape, and size of each loaf.
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Natural leavening, whole grains (rye, spelt, wheat), and the addition of dairy/eggs all will keep loaves fresh for longer.
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Larger loaves will keep for longer, whereas small loaves & baguettes may dry out faster.
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Okay, how should I store my loaf?
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We do not recommend refrigerating bread!
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Your loaf will stay fresher if you slice as you go, storing your loaf cut-side down.
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A plastic bag or airtight container will help keep bread from drying out, but will soften the crust. A cloth bag may keep the crust somewhat, but your loaf will dry out faster.
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If storing bread in a plastic bag or airtight container, we recommend toasting the slices for best texture and flavor.
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Make sure you don't see any condensation forming on the inside of the bag; the excess moisture will cause the bread to mold.
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Leaving the bag/container open at the top (to get a little air) will help prevent this.​
If you won't go through a whole loaf in 2–3 days, freezing is the best choice!
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The fresher your bread is when you freeze it, the better your results will be.
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If your bread is still warm, make sure it is fully cool before freezing it.
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Slice some – or all – of your loaf and wrap it well (a heavy-duty freezer bag works best).
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When you are ready to enjoy your bread, put a slice directly into the toaster!
Want to freeze a whole loaf of bread, a baguette, or rolls?
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When ready to eat, thaw it overnight on the counter, without opening the bag.
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Before serving, refresh in the toaster or low temp oven (250–300°F).
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Check to make sure your bread has warmed all the way through; it should take about 5–10 minutes, depending on the size of the bread.