Bread boxes, if you have one, work great, but you can also use wax paper, a beeswax and linen bag, or even a dishcloth. A clean dish towel is one of Hartzheim's favorite options. "Plastic bags help keep the crumb (the interior of the loaf) soft but also make the crust soft.
So there you have it, the very best way to store bread is wrapped in a linen bread bag (preferably with drawstring closure), and either tucked away in a pantry or cupboard or placed inside a bread box to pull double-duty.
Wrap it in aluminum foil: Using foil is a common way to preserve bread. When using aluminum foil, carefully wrap every part of the loaf to protect it from direct air, which causes staleness. Place the loaf in a paper bag or bread box for short-term storage.
3. Crusty bread should not be stored in plastic, which softens the crust. Aluminum foil is a better choice.
Use cotton/linen bag as a first layer, then plastic bag as a second. Fabric bag will absorb excessive moisture saving your bread from moulding, will protect plastic from being torn apart and will also keep it relatively clean. Plastic on top will prevent bread from losing moisture too fast.
Our Favorite Bread Box
We love the Brabantia Roll Top Bread Box because it keeps bread fresh without being an eyesore. The gorgeous Williams Sonoma Olivewood Bread Box is our choice for the best splurge in our bread box tests.
The plastic bag and plastic wrap methods were fairly on par with each other when it came to keeping the bread fresh. But, they both had a major disadvantage: the plastic suffocated the crust. By day three, the bread was still edible, but it was completely soft.
Baking a quick bread, by definition, should be easy. Wrapping it so it stays fresh and looks classy (and not like a sad bake-sale castoff) is even easier. All you need is 20 seconds and some waxed paper or parchment.
I often just grab a large pot lid and use that over a bowl of proofing dough. A sheet tray works too — just make sure the seal is tight enough to prevent any air movement. For especially large batches I often use a food-safe trash bag, placing the entire bowl of dough inside the bag.
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.
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.
Homemade bread, especially when made with whole grains, is packed with nutrients. Whole grain flours retain the bran and germ of the grain, which are rich in fiber, vitamins, and minerals. Store-bought bread, particularly white bread, often uses refined flours that have been stripped of these beneficial components.
Wrapping bread and storing it at room temperature will help it retain moisture for a few days. But what if you can't finish the whole loaf in that amount of time? Freezing is the answer. The takeaway: If you're storing bread longer than a few days, it's best to keep it in the freezer.
Cover your rolls and bread with sprayed plastic wrap while thawing and rising. Covering prevents dough from drying out.
Wrap your bread in a tea towel
To prevent moisture loss and starch retrogradation, one can simply wrap fresh bread — unsliced is best. Instead of plastic or foil, which is less eco-friendly, use a tea towel.
Parchment paper is for more than just baking; it's perfect for wrapping because it won't stick to your loaf or cause the crust to soften. If you're going to use this simple, clean look, you want to use the best parchment paper you can get.
If your bread dough is stickier than it should be and sticks to your parchment paper, try one of these solutions: Add a very light dusting of flour or brush a very light coating of oil on the parchment paper. Warm, wet dough can be solved by placing your dough in the refrigerator until easier to handle before kneading.
Do not store your bread in a breadbox if you wrap it in a paper bag. This can lead to excess moisture, which damages the crust. Wrap it in tin foil instead.
When the bread is completely cool – and you're sure you don't want to eat any more of it for a while – wrap it tightly in plastic wrap (or an airtight freezer bag). You can freeze it like this if you're short on time, but it'll store far longer if you then add a layer of foil on top of the plastic.
The answer, strangely enough, is linen. Linen bags are the perfect way to store bread because they are breathable, yet tightly closed.
Paper bag or bread box: Storing bread in a paper bag or bread box allows for better air circulation than a plastic bag. This helps to prevent the bread from becoming soggy and losing its texture.
Generally, homemade bread can last for 2-3 days at room temperature, but may last longer if stored properly. Here are some general guidelines for the shelf life of common types of bread: White bread: White bread typically lasts for 3-5 days at room temperature, but can last up to a week if stored in the refrigerator.
Another option is to use a reusable wrap like this bread-sized Bee's Wrap. This is one of my favorite ways to wrap up longer loaves (like demi-baguettes), and the wrap works extremely well at keeping loaves soft but not too soft. Simply place your bread in the wrap and cover it tightly.
Store in paper, never plastic
I also save the heels of my bread and use them as covers for the cut side of my loaf. Keeping the cut side of your loaf as unexposed as possible will also help retain its freshness."