There is nothing like the first slice of a loaf you baked yourself. The crust crackles, the inside is soft and warm, and the whole kitchen smells like a bakery. Then the next morning comes, and the bread you sealed in a plastic bag has gone soft and chewy. Or you left it out, and now it's dry as a cracker.
Good bread doesn't need fancy storage. It needs the right amount of air. Here's how to keep homemade bread and sourdough fresh longer, without plastic.
Why bread goes stale (and why plastic isn't the answer)
Bread changes in two ways after it comes out of the oven. Moisture slowly moves out of the loaf, and the starches inside firm up as they cool. That is what makes day-old bread feel dry and tough.
Sealing bread in plastic slows the drying, but it traps moisture against the crust. A crisp crust turns soft and leathery, and in a warm kitchen, trapped moisture can lead to mold sooner. The goal is a middle ground: protect the bread, but let it breathe.
The first day: keep it simple
- Let it cool completely. Bagging a warm loaf traps steam and softens the crust.
- Store it cut side down on a wooden board. The crust protects the rest of the loaf, and the open face stays moist.
- Keep it out of the sun and away from the stove, dishwasher and other warm spots.
Days two and three: a linen bread bag
Linen is the old-fashioned answer, and it still works. Flax linen is naturally breathable, so air moves through the fabric while the bag protects the bread from drying out too fast, as well as from light and kitchen dust. Crusty breads like sourdough and baguettes keep their crust far better than they do in plastic.
Our flax linen bread bags come in two shapes: a 12 × 15 inch bag for round boules, sandwich loaves and rolls, and a long 29 × 7 inch bag made for baguettes. A drawstring closes the top, and between uses they fold flat or hang on a hook.
How long bread lasts in linen depends on the bread and your kitchen. Lean, crusty breads and sourdough tend to hold up best, while enriched breads with butter, milk or eggs soften sooner. A humid kitchen in summer will also be different from a dry one in winter.
Skip the refrigerator
It seems like the fridge should keep bread fresher, but it does the opposite. Cold temperatures speed up the firming of starches, so refrigerated bread actually goes stale faster than bread on the counter. The one exception is very humid weather, when mold is a bigger worry than staleness. In that case, the freezer is still the better choice.
For longer storage: the freezer
If you won't finish a loaf in a few days, freeze it while it's still fresh. Freezing pauses staling, so bread comes out tasting close to the day you baked it.
- Slice before freezing. Then you can take out only what you need.
- Wrap it well in a freezer bag or wrap to prevent freezer burn. Linen is great for the counter, but it isn't airtight enough for the freezer.
- Use it within about three months for the best flavor.
- Toast slices straight from frozen, or thaw them on the counter.
Bring a tired loaf back to life
If a whole loaf has gone a little firm, run the crust quickly under the tap, then warm it in a 350°F oven for about 5 to 10 minutes. The water turns to steam, softening the inside while the crust crisps back up. Eat it the same day, since refreshed bread stales quickly. Bread that's past refreshing still makes great croutons, breadcrumbs or bread pudding.
Caring for linen bread bags
- Shake out the crumbs after each loaf.
- Machine wash following the care instructions included with your bags.
- Let them dry completely before you store bread in them again.
For the bread bakers in your life
If you're new to sourdough or know someone who wants to start, our Sourdough Starter Gift Set pairs a dehydrated sourdough starter with linen bread bags, organic cotton cheesecloth for covering your starter jar, and cotton kitchen towels. It's a thoughtful holiday, hostess or housewarming gift. Our flax linen bowl covers are handy for covering dough while it rises, too.
Frequently asked questions
What is the best way to store sourdough bread?
Keep it cut side down on a board the first day, then in a breathable linen or cotton bread bag for the next few days. Freeze sliced bread for longer storage.
Do linen bread bags really work?
Yes, especially for crusty bread. Because linen breathes, the crust stays crisper than it would in plastic, and the bread doesn't dry out as fast as it would uncovered.
Should homemade bread go in the fridge?
Usually not. The fridge makes bread go stale faster. Use the counter for a few days and the freezer for anything longer.
How long does homemade bread last?
Most homemade loaves are best within two to three days at room temperature. Sourdough often lasts a bit longer. Frozen, sliced bread keeps well for about three months.