Bread Storage: Getting the most out of your loaf
Store the bread in a solid zip lock bag, or cotton /beeswax bread bag. If the bread is cut, store it cut side down in the bag to keep the interior from drying out. You can also store the bread in the refrigerator, just make sure it is in a zip lock bag so it doesn't dry out. Be sure to warm it to room temp, or lightly toast for optimal enjoyment.
If you know you will not finish your loaf within the first 3 days, then cut in half and put half in the freezer on day 1 or 2 of having the loaf. This will preserve the freshness longer.
Store the bread in a sealed plastic bag at room temperature. If the bread is cut, store it cut side down in the bag. The crust will lose some crispness in a sealed bag, but will stay moist longer.
The bread can be refreshed in the oven (dampen the crust, then bake at 350F for 10 minutes) or sliced and toasted to regain crispiness.
Long term storage
Sourdough bread freezes very well. To freeze, leave the slice the bread or leave loaf whole, then wrap tightly with aluminum foil or plastic freezer wrap, or place in heavy-duty freezer bag and freeze. To refresh, defrost at room temperature (rushing the defrosting leads to a tough crust). Then reheat in the oven at 350F for 10-15 minutes if thawed. Properly stored, it will maintain best quality for about 3 months, but will remain safe beyond that time.
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