You don't have to wait at all (imo) for a brown paper bag. I bag my bread steamy hot all the time. Now if you were bagging in plastic, yes 100% till it's completely cooled. But paper bags breath and don't contain heat so I think you're good.
The Best Ways to Store Bread
The most low-tech method is to sit your bread on a wooden board, cut-side down; this keeps the exposed crumb from drying. You can also employ the same technique with a paper bag. This will better protect your loaf and allow for good air circulation, meaning that your crust won't get soft.
Yes, in fact you should leave it out to cool at least 6 hours. Once it is cooled you can keep it fresh best by putting it in a paper bag. If the bread you baked is enriched with fat, (not to be confused with enriched flour) because you added large...
The most efficient method for transporting bread is usually in a sturdy, breathable container or bag. This helps maintain the bread's freshness and prevents it from getting squished. If possible, place the bread in a paper bag or a cloth bread bag...
Waxed paper and paper bread bags are also great for keeping bread warm because they are made of material that will retain the heat and keep it from escaping. They are also good at preventing sogginess because they are breathable.
Cut a length of paper about four or five times the width of your loaf, and place the bread in the center. Draw the ends of the paper together above the bread, then fold the paper down several times in two or three crisp folds until it's flush with the top of the quick bread.
Crusty bread such as pan loaves, artisan loaves, or sourdough takes 2-3 hours to cool. While bread made with whole-grain or rye flour needs 3-6 hours to properly cool. Thin bread types with a smaller diameter, like baguettes and rolls, require a much shorter time for cooling.
Put your bread inside a brown paper bag. Dampen the paper bag under the faucet (don't make it sodden). Them, put the bread, still in the dampened bag, into an oven preheated to 300–325F for 4–5 minutes. Be careful to keep the paper away from the electric elements or gas flame.
Freezing slows staling and brings the molding processes to a halt, keeping your bread fresh for weeks or even months. For best results, we recommend wrapping your bread in plastic wrap or foil, then placing it in a self-sealing freezer bag. Ensure the bread is completely cooled before wrapping it in plastic wrap.
Paper bags are not designed to withstand the intense heat generated by microwaves. As the paper heats up, it can dry out, start to smoke, and eventually ignite.
Plastic bags can affect the flavor of the bread: Baked goods can absorb the taste and smell of plastic. This can greatly affect its flavor. This is especially true if the bread is stored in the plastic bag for an extended period of time.
Linen bags are an excellent choice for storing freshly baked breads. They hit the sweet spot of keeping enough moisture in so the bread doesn't dry out and allowing enough air flow to prevent premature mold.
It comes down to that delicious, flaky crust. Plastic wrapping traps in moisture, which can make the bread soggy. A traditional paper bag lets the bread breathe preserving the intended texture of the bread.
Grab the wide edges of your parchment paper and match them up. Half fold, half roll the parchment edges together and down until it reaches the top of your bread. Parchment paper can be a bit finicky, so it's okay if it doesn't lay quite flat. Next, flip your loaf so the folded seam is on the bottom.
Italian bread is best stored at room temperature. The ideal environment is a cool, dry place away from direct sunlight and heat sources.
Though there are bread warmers in stores, create your own, inexpensive version. Simply wrap dried beans in a tea towel, then heat them in the microwave. The bundled beans sit in the bottom of your bread basket and keep your bread warm through the whole meal.
But now that the fresh stuff, the bread with a great crust and moist interior, is back, the reasons for the breadbox are clear: store one of those beautiful loaves in a plastic bag and it will turn into a tough hunk of foam overnight. A breadbox should keep it fresh for up to three days.
Store It In Paper, Not Plastic
On the other hand, paper allows the bread to breathe while protecting it from external contaminants. Use a paper bag or parchment paper to wrap your bread before storing it.
Paper bag: Because they don't fully seal and because they're not transparent, paper bags actually do a fairly good job mimicking the work of a bread box. Without being entirely sealed, a paper bag allows more airflow than a plastic one, meaning it won't trap as much moisture.
Loosely twist the end to close. Paper bags are more breathable than plastic, which is great for brioche rolls, soft buns, and other breads with added fat. But too much air will make the bread go stale quickly. Consider keeping these bags airtight as best you can.
Never put warm bread in plastic as it will sweat and promote mould growth. Reusable bread bags (we have this type available) are a great replacement for single-use plastic. Different options include calico or cotton; some have linings which retain moisture better than no lining.
Can Fresh Baked Bread Be Left Out Overnight? You can leave out most fresh baked bread at room temperature for a couple of days with minimal risk of mold growth or staling.
“Before it's cooled properly, bread is effectively undercooked,” he says. “The internal texture is sticky, the crust is soft, and the flavor is lacking because it's diluted by the excess free moisture inside the loaf.” Allowing the bread to cool before slicing ensures it finishes cooking and sets up.
While that might be great for preventing a burnt mouth, your bread loses moisture when all that steam rushes out at once, per Food 52. Letting the steam seep out naturally, over a greater length of time (aka letting it cool down) helps you avoid ending up with a dry loaf tomorrow.