Tips for keeping bread fresh

Ben and Megan anxiously await their first customers outside of their Seattle, WA home bakery.

Thank you so much to everyone who stopped by today and picked up their bread. Hopefully you are all devouring your delicious loaves as we speak! 

You may be wondering how to get the most out of your tasty bread. The simplest way to keeping your bread fresh is through proper storage!

Enjoy now, save the rest for later. If you are planning on enjoying your bread for dinner, sandwiches, etc. over the next several days, make sure to store your bread in a paper bag. The one your bread came in works great! Store with the top of the bag crumpled up tight for the first night. After that, wrap your bread tightly in plastic wrap and store in a cool, dark place.  The inside of the bread will stay in good shape, while the crust will lose the least amount of crunch. To reheat, simply place the whole loaf in a 350 degree oven for a few minutes and viola! Crispy crust. 

Or, enjoy a lot later. If you are hoping to save your bread for a rainy day (or at least several rainy days later), wrap your loaf tightly in plastic wrap and place in the freezer. Your bread will hold well in the freezer for up to a month. Even pre-slicing works great. To re-thaw, pull the entire loaf out 2-3 hours before using and then toast in the oven at 350 for a few minutes to re-crisp. Individual slices can be thawed in the microwave for 20-30 seconds or by toasting in the toaster. 

The fridge is not your friend. The one thing I wouldn't advise doing with your bread is placing it in the refrigerator. The fridge holds your bread in a temperature range that actually causes it to dry out, so any moisture that your loaf has will be lost quickly. This can be ideal for making your bread suitable for toast within the first couple of hours, but that'll happen over time anyway, so why not first enjoy your bread in other ways!

Again, we hope you enjoyed your bread this week, and if you missed out the first time around - don't worry, new orders will be available starting tomorrow for Sunday, November 15!

Ben & Megan


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