Real sourdough stays fresh a week or more when it is stored well. Here's how we keep our loaves at their best.
On the counter
Let it cool first. Wait 1 to 2 hours before slicing. Cutting a warm loaf makes the inside gummy.
Store it cut side down. Rest the cut face on a board. The crust works like a natural bag and keeps the moisture in.
Keep it covered. A bread box, paper bag, or kitchen towel works well. In very dry air, a sealed bag keeps it soft.
Not in the fridge
Cold air makes bread go stale faster than the counter does.
Gone a little stale?
Spritz a slice with water, then toast it or warm it in the oven.
Freezing for later
Slices (our favorite)
Slice the cooled loaf all the way through.
Stack the slices in a freezer bag and press out the air.
Toast slices straight from frozen. They keep a month or more.
Whole loaf
Wrap the fully cooled loaf in plastic.
Slip it into a freezer bag and press out the air.
Thaw on the counter overnight, then store it as above.